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

Blueberry, Roasted Sweet Potato, Spinach Fig Salad

This Blueberry, Roasted Sweet Potato, Spinach Fig Salad with Goat Cheese and Balsamic Reduction is one big flavor bomb!
Course: Salad
Cuisine: American
Keyword: fig salad with goat cheese, fig salad with spinach recipe, spinach fig salad
Calories:
Author: Taesha Butler

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.