The moment I see fresh figs out in the stores I immediately grab them up as I know their season is short and sweet. This delicious fruit provides tons of flavor and a unique taste that’s hard to beat. They’re extremely versatile and adding them to salads, like I did here, is one of the many ways they can be used.
While dried figs are available throughout the year, fresh figs have a small window in which they can be found. California figs are available from June through September, with the exact timing varying with the variety.
This Fig salad is the perfect transition from summer to fall. It’s satisfying enough for the hot days, while incorporating some late summer and fall flavors. The sweet potatoes were a last minute decision because I happened to have some on hand. You can of course leave them out but I don’t recommend it since they add even more flavor, not to mention, a pop of color to the plate.
The chickpeas and goat cheese fill this salad with protein making it a hearty a meatless lunch or dinner. Figs are high in fiber, providing more dietary fiber per serving than any other dried or fresh fruit. There’s so much texture and flavor packed into this salad with a nice balance of protein, fat and fiber for a healthy and nutritious meal.
Roasting the chickpeas (and sweet potatoes) ahead of time, will take care of most the prep work. Once that part’s done, assembling the salads come together in no time at all. Now that school is back in and all the activities have started I’m all for quick, easy and healthy meals at my fingertips.
- 2-3 cups fresh spinach
- ½ an avocado, diced
- 1 can chickpeas, rinsed and drained (I only used ½ cup per salad)
- ½ cup fresh, or dried figs
- ½ cup goat cheese, crumbled
- 1 small sweet potato, roasted
- 3 tablespoons olive oil, divided
- ¾ teaspoon +1/2 tsp, salt
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- Preheat oven to 400 degrees. Rinse and drain the chickpeas then pat dry or allow them to air dry. Toss them with 1 tablespoon olive oil, ½ teaspoon salt, 1½ teaspoons paprika, mixing well. Bale for 20-30 minutes, or until the chickpeas are crispy. remove from oven and set aside.
- Whisk together balsamic vinegar, honey, 2 tablespoons olive oil and the remaining ¾ teaspoon salt in a small bowl.
- Toss together about 1 cup of the chickpeas (or more based on preference or the number of salads), spinach, figs and sweet potato in a large bowl. Top with the goat cheese and sliced avocado.
- To serve divide salad into separate bowls, Drizzle with desired amount of dressing
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