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Simply Spinach and Fig Salad

If you’ve never made a warm spinach salad, give it a try! It’s quick, simple and a nice change from every day salads. Spinach has been plentiful in my winter CSA box*, though I buy it year-round in convenient pre-washed packages too. 

In this salad, dried figs are a sweet addition to the tangy warm dressing and salty feta cheese.  Either the light colored calimyrna or black mission figs are equally good. Hazelnuts are my favorite for this salad though a bit expensive, so toasted walnuts or pecans are a good substitute.  Serve the salad with grilled or rotisserie chicken. (If you have leftover chicken, try my Chicken-Simple Dinner !)

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Warm Spinach and Fig Salad  

Prep time: 10 minutes  Makes 4 servings.  

1 tablespoon finely chopped red onion
1-1/2 tablespoons olive oil
10 calimyrna figs or 12 mission figs, stemmed, quartered
2 tablespoons packed brown sugar
2 tablespoons sherry or cider vinegar
8 cups (6 oz.) baby spinach leaves, rinsed and dried
1/4 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts
  Fresh cracked black pepper

Sauté onion in olive oil in a skillet over medium-high heat for 2 minutes or until softened. 

Stir in figs, brown sugar and vinegar. Simmer 30 seconds, stirring until figs are coated with the warm dressing.  Do not let liquid completely evaporate.

Place spinach in a large bowl and toss with warm fig dressing. Serve immediately sprinkled with feta and nuts. Pass the peppermill for individual seasoning.

Nutrients per Serving: Calories 210; Protein 4g; Fat 12g (Sat. Fat 2.5g); Carbohydrate 22g; Dietary Fiber 4g; Cholesterol 10mg; Sodium 140mg

*CSA stands for Community Supported Agriculture, in short, a farm that provides a selection of fresh produce, usually organic, direct to consumers via delivery or a local drop-off point. It’s a convenient way to buy local and direct from a farmer. This website is a resource to find CSA’s in the U.S. http://www.localharvest.org/

An original recipe by Rosemary Mark for Sun-Maid Growers          Photo: Kelly Burgoyne

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6 Comments

  1. Posted April 27, 2010 at 1:21 pm | Permalink

    Hi Rita (and Rosie),

    I like your blog and look forward to more recipes. The spinach and fig salad looks very good. We like hazelnuts and walnuts, so will try both. I will also try blue cheese instead of feta.

    I tried going to the Chicken-Simple Dinner link and my Norton anti-everything software wouldn’t let me go there. It even gave me a red and black outlined dialog box that said “Site is Unsafe!”. The only thing missing was funeral music. Scary.

    Don’t know if that’s your plan, but my copy of your email came in “plain text”. If it’s an option, Rich Text is much better looking.

    Good luck.

    Pete

    • Rosie's Kitchen
      Posted April 27, 2010 at 3:17 pm | Permalink

      Thanks for the technical comments Pete, we really appreciate it! I’ve fixed the link to Chicken-Simple Dinner. Will have get our designer to see what can be done about the Rich Text, which I agree would look a lot better.

  2. Val Sheaff
    Posted April 28, 2010 at 3:36 pm | Permalink

    Rosemary……. this warm spinach salad looks delicious! Will make this one for my family this weekend! Looks simple , yet elegant! Thanks!

    • Rosie's Kitchen
      Posted May 6, 2010 at 1:45 pm | Permalink

      Thanks Valerie. Let me know how it turned out!

  3. Posted August 9, 2010 at 1:17 pm | Permalink

    We make a fig salad all the time. Because of nut allergies, we don’t use any nuts in the salad. This salad is an absolute hit at the dinner table, with adults AND kids. Here is the recipe that I use http://cuceesprouts.com/2010/08/roasted-figs-salad/

  4. Posted July 19, 2017 at 3:53 am | Permalink

    There are so much food I haven’t tried cooking and I’m really happy to see these kinds of recipes here and learn from it. This salad is interesting! Thanks for sharing Rosie

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