Fig Salad with Goat Cheese and Walnuts

This Fig Salad with Goat Cheese and Walnuts is perfect simple salad that has lots of flavor and texture. A blend of baby spinach and peppery baby arugula is topped with fresh ripe figs, crumbled goat cheese, toasted walnuts and is drizzled with a homemade fig balsamic vinaigrette.

Course Salads

Cuisine American

Keyword fall recipes, figs, healthy

Prep Time 25

Total Time 25

Servings servings

Calories 336

Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

1/4 cup balsamic vinegar
2 tablespoons fig jam or preserves generous tablespoons
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons tahini
1/2 cup roasted walnut oil

FOR THE SALAD:

1/2 cup walnuts
5 ounces baby spinach and arugula blend
8 to 10 fresh figs stems removed, quartered
2 ounces goat cheese freshly crumbled

US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

In a glass jar or container with a tight fitting lid, measure and add the balsamic vinegar, fig jam, kosher salt, black pepper, tahini and roasted walnut oil.
Secure the lid and shave well to combine

BUILD THE SALAD:

In a small pan, add a generous ½ cup of walnuts. Heat over medium to medium-low and toast until fragrant. Remove and let cool.
On a large serving platter, large bowl or individual bowls, arrange the baby spinach and arugula blend. Top with the quartered fresh figs. Sprinkle the toasted walnuts and goat cheese over top as well. Drizzle with desired amount of dressing and add freshly ground black pepper over top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition