This Blueberry, Roasted Sweet Potato, Spinach Fig Salad with Goat Cheese and Balsamic Reduction is one big flavor bomb!
Blueberry, roasted sweet potato, spinach fig salad
I have spent my life proclaiming I don’t like figs…..until this summer. That’s when I tasted a REAL fig. I think before this year, at the age of 32, my only point of reference for how a fig tasted was a Fig Newton (don’t judge me).
Sad but true and I shunned this amazing little fruit until this year when I started seeing them everywhere at my favorite farmers market. Long before I’ve decided to make this spinach fig salad.
My husband salivated over them until I agreed to buy them and attempt to create something tasty with them. The first thing I did was put them over simple oatmeal with a little honey. I was, in all seriousness, like a child with how I approach my breakfast bowl that morning: nose scrunched, lips in a pucker and lowered eyebrows.
I was convinced that this was about the most disgusting breakfast I had ever made. Boy, was I wrong! And I haven’t stopped cooking with them since. This is where this spinach fig salad comes in!
… with goat cheese and balsamic reduction
This spinach fig salad was an instant hit in my house and I have since made it for several gatherings, always returning with an empty platter.
It’s a fun mixture of textures and flavors, especially when you make it with that goat cheese and balsamic reduction. So yummy!
Recipe tips
- The salad can be doubled and served as a meal or made to recipe and enjoyed as a side.
- I recommend enjoying it al fresco, with a lovely glass of wine glass of wine, a sunset, and great conversation.
Other healthy salad recipes that you will love…
- Mashed Chickpea Salad
- Reader Favorite Veggie-Loaded Recipes From 2020
- Healthy Tuna Salad (with added veggies)
- 32 Vegetable Recipes For Kids
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Blueberry, Roasted Sweet Potato, Spinach Fig Salad
Ingredients
- 3 ripe green figs, sliced
- 1/2 cup fresh blueberries
- 1 medium sweet potato
- 3 cups baby spinach
- 1/4 cup crumbled goat cheese
- 1/2 cup balsamic vinegar
Instructions
- Preheat oven to 400 degrees F.
- Wash, puncture, wrap sweet potato in foil and bake for 40 minutes or until tender.
- Once cool, peel the potato skin off and throw away (optional. I like to leave it on, personally). Slice into chunks.
- In a small sauce pan, bring the balsamic vinegar to a boil over medium high heat. Let cool slightly.
- Reduce heat to medium low and simmer until it reaches desired thickness.
- In a bowl, combine figs, blueberries, potato chunks, spinach. Toss until all ingredients are evenly distributed.
- Top with goat cheese and drizzle with balsamic reduction to taste
- Serve.
Notes
- The salad can be doubled and served as a meal or made to recipe and enjoyed as a side.
- I recommend enjoying it al fresco, with a lovely glass of wine glass of wine, a sunset, and great conversation.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
I’ve never tried to combine these particular ingredients but it surely looks absolutely stunning!