Spinach Salad with Fig Dressing

5 from 1 vote

Spinach Salad with Fig Dressing is a wonderful addition to your next Italian dinner. Fresh baby spinach with English walnuts, dried figs, and sliced Parmesan, dressed in a homemade Fig dressing.

Prep Time25

Cook Time8

Total Time33

Course: Salad

Cuisine: Italian

Keyword: English Walnuts, Figs, Insalata, Parmesan Cheese, Spinach

Servings:

Calories: 265kcal

Equipment

Ingredients

16 oz baby spinach
1 cup English walnuts toasted
1 cup dried figs chopped
3 oz Fresh Parmesan thinly sliced

Fig Dressing

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons fig jam
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

Chop the dried figs on a cutting board with a Chef's knife or wavy chopper.
Using a vegetable peeler, slice thin pieces of fresh Parmesan and place in a bowl for later use on the salad.
Toast the English walnuts on a baking sheet in a 350°F oven for 6-8 minutes until they just start to turn brown and smell fragrant.

Make the Fig Dressing

Using a high speed blender, combine the extra virgin olive oil, red wine vinegar, balsamic vinegar, fig jam, Dijon mustard, kosher salt and freshly ground black pepper. Blend together until smooth.

Toss the Salad

When ready to serve, toss the spinach with the homemade fig dressing in a large bowl. Place on individual salad bowls or plates.
Top each serving with toasted English walnuts, sliced dried figs and thin slices of Parmesan. Sprinkle with freshly ground black pepper if desired. Serves 8-10.

Notes

*You may also serve this salad family-style by mixing the English walnuts and dried figs in with the salad. Drizzle the salad with the dressing (or serve it on the side). Top with slices of fresh Parmesan.

Nutrition