Fig Balsamic Spinach Salad with Roasted Pears & Walnuts
Fig Balsamic Spinach Salad with Roasted Pears & Walnuts
Description
Tender baby spinach is tossed with a maple-shallot Fig Dark Balsamic vinaigrette, then topped with caramelized roasted pears, toasted walnuts, and creamy blue cheese. The salad is cozy, elegant, lightly sweet, and balanced with just enough acidity to keep every bite fresh.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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
2 teaspoons maple syrup
1 small shallot, finely minced
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Salad
6 cups baby spinach
½ cup toasted walnuts, roughly chopped
½ cup crumbled blue cheese, or feta for a milder version
Optional: thinly sliced red onion or roasted beets
Instructions
• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Toss the pear quarters with 1 tablespoon Arbequina Extra Virgin Olive Oil and a pinch of kosher salt. Arrange cut-side down on the baking sheet.
• Roast 18–20 minutes, turning once, until the pears are tender and lightly caramelized at the edges. Let cool slightly before adding to the salad.
• In a bowl or jar, whisk together Fig Dark Balsamic, Dijon mustard, maple syrup, minced shallot, kosher salt, and black pepper until smooth.
• Slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette looks glossy and lightly emulsified.
• Add baby spinach to a large shallow serving bowl or platter.
• Drizzle lightly with Fig Dark Balsamic vinaigrette and toss gently just until the leaves are coated.
• Arrange the roasted pears over the spinach, then scatter with toasted walnuts and crumbled blue cheese.
• Finish with a small extra drizzle of Fig Dark Balsamic if desired and serve immediately.
Chef's Tip
Use pears that are ripe but still firm enough to hold their shape. If the pears are too soft, they can collapse in the oven. Let them cool slightly before adding them to the spinach so the greens stay fresh and the blue cheese softens just enough without melting.
Flavor Variations
• 25 Star Dark Balsamic creates a deeper, more classic balsamic version with smooth richness.
• Raspberry Dark Balsamic adds brighter berry acidity that cuts through the blue cheese and walnuts.
• Pomegranate Dark Balsamic gives the salad a tart, jewel-toned winter profile that works beautifully with roasted pears.
• Creates a lighter, brighter version with delicate orchard fruit notes and a fresher finish.
Pairings
Serve with roasted chicken, pork tenderloin, duck breast, salmon, quiche, creamy soups, or warm artisan bread. Complements Pinot Noir, Chardonnay, sparkling cider, or sparkling water with orange.
Build Your Salad
Turn this into a complete fall salad
This salad is cozy, creamy, nutty, and lightly sweet, so the best bowl needs tender greens, roasted fruit, toasted crunch, savory cheese, and a glossy Fig Dark Balsamic vinaigrette.
Finished Salad
Fig Balsamic Spinach Salad with roasted pears, toasted walnuts, blue cheese, baby spinach, and maple-shallot Fig Dark Balsamic vinaigrette.
Greens
Baby spinach, baby arugula, spring mix, or mixed fall greens
Toppings
Roasted pears, toasted walnuts, blue cheese, feta, thinly sliced red onion, or roasted beets
Dressing & Flavor Pairing
Fig Dark Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be made up to 3 days ahead and refrigerated in a jar. Shake or whisk well before serving. Roast the pears shortly before assembling, or serve them at room temperature so they keep their texture without wilting the spinach.
