Perfect jammy figs are one of those fruits that we wait all year long for (which we are totally happy eating all on their own). Balanced with tangy vinegar and nutty olive oil, they make the perfect addition to this sweet and creamy spinach and fig salad. This can be a great side salad, or an awesome lunch on or off the cleanse.
Figs are for feasting
With their perfect flavor and texture, we don’t need any more reason to enjoy figs whenever possible. In addition to their unbeatable taste, figs come with a slew of benefits for the body. They’re an excellent source of soluble fiber. This type of fiber attracts and absorbs water, turning into a gel-like substance during digestion. This helps physically move waste through the system. Adequate soluble fiber intake is linked to a decrease in the risk of chronic illnesses like heart disease.
Figs are also rich in vitamins A, B1, B2, C, manganese, potassium, magnesium, copper, iron, and phosphorus. The leaves of figs have been shown to help lower blood triglycerides, potentially decreasing the risk of cardiovascular disease.
Don’t neglect those greens
Leafy greens are inarguably an excellent addition to anyone’s diet. They’re low in calories but extremely high in nutrients. Spinach specifically is the perfect mild addition to smoothies, soups, and salads. We’ve chosen spinach for this salad to really let the flavor of the figs shine through. We also love the dense nutrition spinach provides.
Spinach is high in fiber, vitamin A and vitamin C, calcium, folate, and iron. It is also rich in antioxidants, which helps fight free radicals, inflammation, and improves skin health. Antioxidants help promote healthy skin cell development and repair, which in turn creates a more even skin tone and prevents premature aging. The nutrients in spinach also help increase the body’s natural production of collagen, which improves skin elasticity, texture, and again prevents premature aging of the skin.
5 cups spinach
1 cup fresh figs
1/4 cup pinenuts
1 small shallot
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
Optional: 1 teaspoon maple syrup
salt and pepper to taste
Step 1: Rinse figs and slice in half. Slice the shallot.
Step 2: Heat a nonstick pan over medium heat. Add pinenuts. Toss pinenuts regularly, until they’re a light brown color. Be careful not to burn. Set aside to cool.
Step 3: Whisk all dressing ingredients together, add salad ingredients, and serve immediately.
Recipe and photography by Kaitlyn Noble
If you enjoyed this article, you might also like Bright lentil beet salad you’ll make on repeat