Spinach Fig Salad

01 Feb, 2022

The perfect combination between sweet and savoury, this delicious autumn salad is well-suited to any occasion


2 large handfuls fresh spinach

4 figs cut in half

1 small avocado sliced

1/2 cup blueberries

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


  1. In a small blender combine the ingredients for the Balsamic Vinaigrette and set aside.
  2. Roast the walnuts at 220 C for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
  3. Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette.


This salad is best eaten within an hour of assembling as the avocados and figs will quickly start to brown.

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