Baby Spinach, Walnut and Fig Salar

Baby Spinach, Walnut and Fig Salar

Working with seasonal, organic and filled with nutrition – makes a difference to the flavour and to the nutrients that are absorbed into your body. Well, today the left-over ingredients bring an extra smile to my face as I’m addicted to figs at the moment and they only taste this good IN SEASON. Walnuts – is especially yummy when toasted … I love using Maple syrup as a replacement for refined sugar.

Got the most amazing box of Figs from Jackson’s Real Food Market

Recipe Notes

This recipe will make more balsamic vinaigrette than needed. The rest can be stored in an airtight container in the refrigerator for up to 2 weeks.

Fig Spinach Salad
  • 2 large handfuls fresh spinach
  • 4 figs cut in half
  • 1 small avocado pitted and sliced
  • ⅓ cup walnuts
  • ¼ cup red onions chopped
Balsamic Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ 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 400 degrees for 5-7 minutes, until lightly brown. Remove from oven and let cool.
  3. Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette

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