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How to Make...

Goat Cheese Spinach Arugula Fig Salad

  • Yield: 4-6 1x
  • Scale:

Ingredients

  • 8 cups spinach & arugula mix
  • 812 figs, stems removed, sliced or chopped
  • 4oz fresh goat cheese, crumbled
  • balsamic fig dressing:
  • 4 figs, stems removed and halved
  • 1/4 TBS extra virgin olive oil
  • 2.5 TBS balsamic vinegar
  • 1.5 TBS pure maple syrup (may leave out if you really like vinegar)
  • 1/4 tsp vanilla extract (optional but makes for unique flavor)
  • 1 tsp stone ground mustard
  • salt & pepper to taste
  • 34TBS water to thin
  • additional topping ideas: choice of protein, avocado, nuts, seeds, peaches, etc.

Instructions

  1. In a large bowl add spinach & arugula mix, sliced figs and crumbled goat cheese.
  2. In a small food processor or blender add figs, extra virgin olive oil, balsamic vinegar, pure maple syrup, vanilla extract, stone ground mustard, and couple dashes of salt & pepper if you wish. Start with about 3 tablespoons of water and blend until smooth. If you’d like a thinner dressing, add another tablespoon or so of water and blend again.
  3. Toss salad with dressing to coat, or allow guests to serve themselves.

Recipes Notes:

-This fig salad would make a great lunch option with additional toppings and your favorite protein.
-Store leftover dressing in fridge up to 1 week. Also makes a great chicken marinade for the grill!

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 162
  • Sugar: 22
  • Sodium: 105
  • Fat: 5
  • Saturated Fat: 3
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 9mg