Grilled Figs with Beets and Spinach Salad
Created by ellie on September 27, 2025
- Servings: 4
- Prep Time: 20m
- Cook Time: 2m
- Recipe #45233
Ingredients
- Salad
- 15 ounces whole beets, whole, washed and sliced (1 can)
- 1 orange, zested and juiced
- 1 tablespoon balsamic vinegar
- 8 figs, fresh, halved lengthwise and stems removed
- 3-4 cups spinach leaves, stemmed washed and dried
- 1/4 cup blue cheese, crumbled (or gorgonzola cheese)
- 1/4 cup walnuts, chopped (or use pine nuts, toasted)
- Vinaigrette
- 3 tablespoons balsamic vinegar
- 1 teaspoon anise seeds, toasted
- 1 teaspoon Dijon mustard
- 1 teaspoon shallots, minced
- 1 tablespoon walnut oil
- 1/4 cup plus 1 tablespoon olive oil
- Sea salt
- Pepper
How to Make
-
Step 1: In a bowl combine the drained beets along with orange zest, orange juice from 1/2 orange and balsamic vinegar. Set aside.
-
Step 2: Preheat ridged grill pan (or use outdoor grill) over medium heat. Brush grill pan with 1 tablespoon olive oil and then grill cut side down for 1-2 minutes or until tender; remove from heat.
-
Step 3: In a salad bowl toss the spinach with the vinaigrette. Divide among 4 salad plates
-
Step 4: Using a slotted spoon place beet mixture and figs on top of the spinach leaves. Crumble cheese over the salads and top with toasted walnuts.
Nutritional Facts
- Serving Size: 1 (259.2 g)
- Calories 341.6
- Total Fat - 23.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 4 mg
- Sodium - 117.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 6 g
- Sugars - 24.2 g
- Protein - 5.6 g
- Calcium - 160.2 mg
- Iron - 1.9 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.2 mg