Figs and Fruit Salad

This colorful side salad goes well with grilled beef or chicken.

Start To Finish Time:
50 mins


  • ¾ cup dried Calimyrna (light or golden) figs (3 to 4 oz.)

  • 1 tablespoon walnut oil

  • 6 cup torn fresh spinach

  • cup broken walnuts, toasted

  • 1 recipe Walnut Oil Vinaigrette (see recipe below)

  • 2 oranges, peeled and sliced crosswise

  • 3 ounce semisoft goat cheese, broken into large chunks (optional)

Walnut Oil Vinaigrette

  • 3 tablespoon rice vinegar

  • 3 tablespoon walnut oil

  • 1 small clove garlic

  • 2 tablespoon snipped fresh mint

  • ¼ teaspoon pepper

  • teaspoon salt


  1. Remove stems from figs; halve figs lengthwise. Pour enough boiling water over figs to cover; let figs stand for 30 minutes. Drain.

  2. In a medium skillet heat walnut oil over medium heat for 15 seconds; add figs. Cook for 3 to 4 minutes of until lightly browned, stirring gently to prevent burning. Remove from heat; set aside to cool.

  3. In a large bowl combine the fresh spinach and toasted walnuts. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.

  4. To serve, divide spinach mixture among 6 individual bowls. Arrange the orange slices and figs atop spinach. If desired, add goat cheese to each salad. Makes 6 side-dish servings.

Walnut Oil Vinaigrette

  1. In a blender container or food processor bowl combine rice vinegar, walnut oil, garlic, mint, pepper, and salt. Cover and blend or process until nearly smooth.

Nutrition Facts (per serving)

184 Calories
13g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 184
% Daily Value *
Total Fat 13g 17%
Saturated Fat 1g 5%
Sodium 74mg 3%
Total Carbohydrate 15g 5%
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.