Fig Balsamic Spinach Salad with Roasted Pears & Walnuts

Description

Tender baby spinach is lightly dressed with a savory-sweet Fig Dark Balsamic and shallot vinaigrette, then topped with caramelized roasted pears, toasted walnuts, and creamy blue cheese. Sweet roasted fruit, savory cheese, toasted crunch, and the rich fruit character of Fig Dark Balsamic make this an elegant fall salad for entertaining or a simple seasonal meal.

Recipe Overview

Servings: 4
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes

Ingredients

Roasted Pears
2 ripe but firm Bosc or Anjou pears, quartered and cored
1 tablespoon Arbequina Extra Virgin Olive Oil
Pinch of kosher salt

Fig Dark Balsamic Vinaigrette
⅓ cup Fig Dark Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 small shallot, finely minced
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
1 teaspoon pure maple syrup, optional and to taste

Salad
6 cups baby spinach
½ cup walnuts, toasted and roughly chopped
½ cup crumbled blue cheese
Optional: thinly sliced red onion or roasted beets

Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

• Toss the pear quarters with 1 tablespoon Arbequina Extra Virgin Olive Oil and a pinch of kosher salt. Arrange them cut-side down in a single layer on the prepared baking sheet.

• Roast for 10 minutes, then turn the pears onto their other cut side. Continue roasting for 8–12 minutes, until lightly caramelized at the edges and tender when pierced with the tip of a knife but still holding their shape.

• Transfer the roasted pears to a plate and let them cool until warm or room temperature before assembling the salad.

• For the vinaigrette, whisk together Fig Dark Balsamic, Dijon mustard, minced shallot, kosher salt, and black pepper until well combined.

• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette is glossy and lightly emulsified.

• Taste the vinaigrette. If you prefer additional sweetness, whisk in 1 teaspoon maple syrup. Taste again before making any further adjustment.

• Place the baby spinach in a large salad bowl. Drizzle approximately one-third of the vinaigrette over the spinach and toss gently until the leaves are lightly coated. Add more vinaigrette a tablespoon or two at a time only as needed; you may not need all of it.

• Transfer the dressed spinach to a shallow serving bowl or platter. Arrange the roasted pears over the greens, then scatter the toasted walnuts and blue cheese over the top.

• If desired, finish with a very light drizzle of Fig Dark Balsamic. Serve immediately, with any remaining vinaigrette on the side.

Chef's Tip

Choose pears that are ripe enough to have good flavor but still firm when gently pressed. Roast them only until the cut surfaces caramelize and a knife enters with slight resistance—the pears should be tender without collapsing. Let them cool to warm or room temperature before placing them over the spinach so the delicate greens stay fresh and the blue cheese softens slightly without melting.

Flavor Variations

• 25 Star Dark: Replace the Fig Dark Balsamic with 25 Star Dark Balsamic for a deeper, more classic balsamic profile. Keep the roasted pears, walnuts, and blue cheese, and taste before adding the optional maple syrup.

• Raspberry: Replace the Fig Dark Balsamic with Raspberry Dark Balsamic. Keep the roasted pears and blue cheese, and replace the walnuts with toasted pecans for a brighter berry-forward variation.

• Pomegranate: Replace the Fig Dark Balsamic with Pomegranate Dark Balsamic. Keep the roasted pears and walnuts, and add ⅓ cup fresh pomegranate arils for a tart, colorful fall and winter variation.

• Pear: Replace the Fig Dark Balsamic with Pear White Balsamic and use feta in place of blue cheese. Keep the roasted pears and toasted walnuts for a lighter orchard-fruit version with a softer, fresher finish.

Pairings

Serve alongside roasted chicken, pork tenderloin, duck breast, salmon, quiche, creamy squash or root-vegetable soup, or warm artisan bread. For a meatless meal, add cooked farro or lentils and serve the salad as a substantial seasonal main.

Build Your Salad

Build a complete fall salad around roasted pears and Fig Dark Balsamic

Tender greens, caramelized pears, savory cheese, toasted walnuts, and a glossy Fig Dark Balsamic vinaigrette create a salad with enough sweet, savory, creamy, and crisp contrast to work as either a seasonal side or the foundation of a complete meal.

Finished Salad

Fig Balsamic Spinach Salad with roasted pears, toasted walnuts, blue cheese, baby spinach, and Fig Dark Balsamic shallot vinaigrette

Greens

Baby spinach for the signature salad, or substitute baby arugula, spring mix, or mixed fall greens

Toppings

Roasted pears, toasted walnuts, and blue cheese, with optional feta, roasted beets, red onion, pomegranate arils, farro, or lentils

Dressing & Flavor Pairing

Fig Dark Balsamic with Arbequina Extra Virgin Olive Oil for the signature vinaigrette, or 25 Star Dark, Raspberry Dark, Pomegranate Dark, or Pear White Balsamic with their corresponding variations

Recipe Notes

Bosc and Anjou pears are both good choices because they can hold their shape during roasting when selected ripe but firm.

The vinaigrette intentionally uses the house ratio of ⅓ cup Fig Dark Balsamic to ¼ cup Arbequina Extra Virgin Olive Oil. Because Fig Dark Balsamic already contributes fruit character and sweetness, taste the finished vinaigrette before adding the optional maple syrup.

The full vinaigrette recipe may make more dressing than you need for 6 cups of spinach. Begin with approximately one-third and add more only until the leaves are lightly coated. Serve the remainder on the side or refrigerate it for another salad.

For the best texture, allow the roasted pears to cool until warm or room temperature before assembling. Very hot pears can wilt delicate spinach.

The vinaigrette can be made up to 3 days ahead and refrigerated in a covered jar. Shake or whisk thoroughly before serving. The pears can be roasted several hours ahead and held at room temperature; assemble and dress the salad shortly before serving.