Fig Salad

Fig Salad Recipe – made with baby spinach, fresh ripe figs, almonds, Feta cheese and homemade Balsamic Vinaigrette. Easy to make, elegant and delicious salad, perfect for lunch or as a side salad. Prepare the ingredients and dressing ahead of time and assemble, when ready to serve.

Salad with figs in a speckled bowl

Fig Salad

I’ve had salad with dried figs at a restaurant, but never made it myself at home. This changed, when a family member brought a bucket with fresh ripe figs at home a few months ago.

I love figs, but rarely buy them. And they also seemed to be quite pricey this summer.

Feeling like in “fig heaven”, I made fig jam, fig smoothies and salads with figs.

You can use figs mixed with your favorite greens and a tangy dressing of your choice. There is no ned to follow a specific recipe, just use what you have. But if you decide to use this salad recipe, I promise you – it tastes amazing!

Keep in mind that figs spoil quickly. Once you pick them, use within 24 hours, if possible.

Figs

What kind of figs to use?

There are many different types of figs available. The type you should use depends on the month of the year and place where you live.

You can usually find locally grown figs at your farmers market, this will be your best option, (as they don’t store or ship well when picked ripe).

I’m currently in Europe and I happened to use Tiger figs, that are in season from July to November. They are yellowish green on the outside and purple on the inside. There is no need to peel the skin off, it is edible.

Other fig varieties you may be able to find and use in salad recipes are :

  • Black Mission
  • Brown Turkey
  • Kadota
  • Sierra
  • Calimyrna

How to make a fig salad

Ingredients

  • Baby Spinach
  • Nuts of your choice – I used toasted almonds
  • Chicken breast (you can either cook it yourself of use store bought cooked chicken). This is my favorite way of cooking boneless skinless chicken breast – How to cook chicken breast in an air fryer.
  • Red onions (yellow or green will work as well).
  • Feta cheese
  • Figs

Dressing

Store bought Balsamic vinaigrette can be used for this simple, elegant and delicious fig salad, but I prefer making the dressing myself. Is is fresh, flavorful and tastes amazing. Made with some simple ingredients like extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, black pepper, garlic powder and oregano.

How to store

Once you assemble the salad, it is best that you consume it right away or within 2 hours.

Add-ins

There are many toppings you can add to the recipe, even though I feel like it has enough of flavors. Here are some options:

  • Chopped bacon bits
  • Pumpkin seeds
  • Walnuts
  • Blackberries
  • Prosciutto

Spinach fig salad in a bowl

More Salad Recipes:

Fig salad in a bowl

Servings: 2

Fig Salad

Prep Time:
10 mins
Fig Salad Recipe - made with baby spinach, fresh ripe figs, almonds, Feta cheese and homemade Balsamic Vinaigrette. Easy to make, elegant and delicious salad, perfect for lunch or as a side salad. Prepare the ingredients and dressing ahead of time and assemble, when ready to serve.
Salad with figs in a speckled bowl
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Ingredients

Salad:

  • 6 cups baby spinach — washed
  • 8 oz cooked Chicken breast
  • 1/2 cup crumbled Feta cheese
  • 1/4 Red onions — sliced
  • 6 ripe Figs — peeled if necessary, cut in half
  • 1/4 cup raw or toasted Almonds

Dressing:

  • 1/4 cup extra virgin olive oil
  • 2-3 tbsp balsamic vinegar
  • 2 tsp honey or maple syrup
  • 1 tsp Dijon Mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp dried oregano — optional
  • 1/8 tsp garlic powder — optional

Instructions

Dressing:

  1. Place all ingredients for the dressing in a jar. Close the lid. Shake until smooth.

Salad:

  1. Place all ingredients for the salad in a large bowl.

  2. Pour the dressing on top.
  3. Serve.
Course: Salad
Cuisine: American
Keyword: fig salad recipe

Nutrition Information

Calories: 804, Fat: 49g, Saturated Fat: 11g, Trans Fat: 0.01g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 29g, Cholesterol: 130mg, Sodium: 908mg, Potassium: 1346mg, Carbohydrates: 48g, Fiber: 9g, Sugar: 34g, Protein: 48g, Vitamin A: 8839%, Vitamin C: 29%, Calcium: 404%, Iron: 6%