I was at the grocery store a few days back & saw these luscious figs staring me down. Love me a fig, so I had to get! After snacking on a few & not sure on what to do with the rest I decided to use what I had in the fridge/pantry & whip up a simple salad for lunch!
Here’s how to make my fig & walnut spinach salad…
- Preheat oven to 375degrees
- Stem & slice 5 figs in half – place cut side up in pre-greased pan, drizzle with 1T honey & grind fresh pepper over each one – place in oven for 30minutes
- In a small bowl mix 1/2C apple cider vinegar & 2T honey, slice 1 red onion thinly & place in bowl – cover & set in fridge for at least 20minutes
- Whisk 4T balsamic vinegar & 1t honey – set aside
To prepare salad toss 4C baby spinach, 1/3C chopped walnuts, as many onions as your heart desires & the prepped dressing – top with baked figs & serve.Nutritional Info Per Serving (Serves 2): 230 calories – 9 grams of fat – 36 carbs – 5 grams of protein
Continue reading for ingredient list…