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+ servings

Prep Time15 mins
Course: Salad
Cuisine: American
Servings: 4
Author: Pam


Balsamic Fig Vinaigrette:

  • 3 tbsp balsamic fig vinegar *or good balsamic vinegar
  • 3 tbsp olive oil *vegetable oil works too
  • 1 tsp red wine vinegar
  • 1 tsp shallot, minced finely
  • honey, to taste, if needed
  • Sea salt and freshly cracked pepper, to taste


  • 4 cups spinach / arugula mix
  • 3 figs, quartered
  • 2 tbsp pomegranate arils
  • 2 tbsp goat cheese crumbles
  • 2 tbsp candied pecans
  • Freshly cracked black pepper, to taste


  • Make the vinaigrette by combining the balsamic fig vinegar (or good balsamic vinegar) together with the olive oil, red wine vinegar, shallot and honey, to taste, in a small jar. Season with sea salt and freshly cracked pepper, to taste, then seal with a tight lid and shake until well combined; set aside to allow flavors time to mingle.
    Side Note: We like a very tangy vinaigrette, if you don't, use less vinegar. 
  • Prepare the salad by placing the spinach and arugula mix in a serving bowl. Shake the vinaigrette really well to mix then drizzle a little bit of vinaigrette on top; toss salad until evenly coated. 
  • Top with the dressed salad with figs, pomegranate arils, goat cheese crumbles and candied pecans. Season with lots of freshly cracked pepper, to taste and serve with remaining vinaigrette on the side. Enjoy.