Description
A fresh and vibrant Spinach Fig Salad featuring ripe figs, creamy avocado, toasted walnuts, and a tangy homemade balsamic vinaigrette. Perfect as a nutritious lunch or light dinner packed with flavor and texture.
Ingredients
Units
Scale
Salad
- 2 large handfuls fresh spinach
- 4 figs (cut in half)
- 1 small avocado (pitted and sliced)
- 1/3 cup walnuts
- 1/4 cup red onions (chopped)
Balsamic Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1-2 cloves garlic (minced)
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- salt and pepper (to taste)
Instructions
- Prepare the vinaigrette: In a small blender, combine the extra-virgin olive oil, balsamic vinegar, minced garlic, dijon mustard, maple syrup, salt, and pepper. Blend until smooth and set aside.
- Toast the walnuts: Preheat the oven to 400 degrees Fahrenheit. Spread the walnuts on a baking sheet and roast for 7 minutes, or until they are lightly browned and fragrant. Remove from the oven and let cool.
- Assemble the salad: Divide the fresh spinach evenly between two plates. Top with halved figs, sliced avocado, chopped red onions, and the toasted walnuts.
- Serve: Drizzle the prepared balsamic vinaigrette over the salads and serve immediately for the freshest flavor and texture.
Notes
- Use ripe but firm figs for the best texture and sweetness.
- To make the vinaigrette less thick, add a little water or more vinegar to taste.
- Walnuts can be toasted in a skillet on medium heat as an alternative to the oven.
- This salad is best enjoyed fresh to preserve the creaminess of the avocado and crispness of the spinach.
- The maple syrup adds a subtle sweetness which balances the balsamic vinegar’s acidity; adjust to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 19 g
- Sodium: 29 mg
- Fat: 49 g
- Saturated Fat: 6 g
- Unsaturated Fat: 41 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 10 g
- Protein: 6 g
- Cholesterol: 0 mg
