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Fig Salad with Spinach Recipe

Fig Salad with Spinach Recipe

Photos of Fig Salad with Spinach Recipe

How To Make Fig Spinach Salad

This fig spinach salad is a unique salad recipe to enjoy in fall made with lots of spinach, figs, squash, blue cheese all tossed in a balsamic dressing.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 6cupsbaby spinach
  • cupsfresh figs,quartered
  • 2tbspolive oil,divided use
  • 1tbsphoney,divided use
  • 1small acorn squash
  • Cooking spray
  • salt and pepper
  • cuppecans,candied
  • cupblue cheese,crumbled
  • 1tbspbalsamic vinegar
  • 1tspdijon mustard



  1. In a small container combine the balsamic vinegar, dijon mustard, 1 tablespoon of olive oil, and 1 teaspoon of honey.

  2. Season generously with salt and pepper. Whisk to combine or put a lid on the container and shake vigorously.

Fig Salad:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.

  2. Cut the acorn squash in half and remove seeds. Slice the squash crosswise into 1/2-inch thick slices.

  3. Lay the squash slices in one even layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and 2 teaspoons of honey.

  4. Toss the squash to coat evenly in the honey and olive oil. Season generously with salt and pepper.

  5. Roast the squash for 20 to 25 minutes until the squash is tender and browned. Remove from oven and cool until slightly warm or room temperature.

  6. Place the spinach in a large bowl, top with figs, squash, pecans, and blue cheese.

  7. Pour the dressing over the salad and toss. Serve immediately.


  • Calories: 274.82kcal
  • Fat: 18.29g
  • Saturated Fat: 3.74g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.51g
  • Polyunsaturated Fat: 3.30g
  • Carbohydrates: 26.91g
  • Fiber: 4.14g
  • Sugar: 14.33g
  • Protein: 4.80g
  • Cholesterol: 8.44mg
  • Sodium: 443.71mg
  • Calcium: 130.91mg
  • Potassium: 571.35mg
  • Iron: 1.59mg
  • Vitamin A: 111.49µg
  • Vitamin C: 14.33mg
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