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…

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Blueberry, Roasted Sweet Potato, Spinach Fig Salad with Goat Cheese and Balsamic Reduction
5 from 2 votes

Blueberry, Roasted Sweet Potato, Spinach Fig Salad

Cuisine: American
Course: Salad
This Blueberry, Roasted Sweet Potato, Spinach Fig Salad with Goat Cheese and Balsamic Reduction is one big flavor bomb!

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.