Spinach Salad With Fresh Figs and Warm Bacon Dressing

Spinach Salad With Fresh Figs
Diana Rattray
  • Total: 17 mins
  • Prep: 2 mins
  • Cook: 15 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
310 Calories
7g Fat
60g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 portions (4 servings)
Amount per serving
Calories 310
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 257mg 11%
Total Carbohydrate 60g 22%
Dietary Fiber 8g 29%
Protein 8g
Calcium 235mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh figs and blue cheese are among the ingredients in this elegant spinach salad. The warm bacon dressing wilts the spinach leaves just slightly, and the sliced figs give it an amazing fresh flavor. You could make this a vegetarian dish with a red wine vinaigrette (see below) or your favorite light dressing.

This is a great way to use fresh, ripe figs. The salad can be made with fresh sliced strawberries or fresh pineapple chunks as well. This salad is an excellent luncheon salad. Or add a cup of soup or sandwich for a more filling meal.


  • For the Dressing:
  • 3 to 4 slices bacon (diced)
  • 1/3 cup granulated sugar
  • 1/3 cup red wine vinegar (or red wine vinegar with pomegranate)
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • Dash of salt
  • For the Salad:
  • 3 to 4 cups baby spinach leaves (washed)
  • 12 to 18 fresh figs (washed)
  • 1/4 cup red onion (thinly sliced)
  • 3 to 4 tablespoons crumbled blue cheese
  • 2 tablespoons pecans (or walnuts, toasted)

Steps to Make It

  1. In a skillet over medium heat, cook the diced bacon until crisp; remove to paper towels to drain.

  2. In a medium saucepan, combine the granulated sugar, red wine vinegar, water, cornstarch, and salt. Place the saucepan over medium heat and bring the mixture to a simmer. Add the bacon and heat through. Remove the dressing from the heat and let cool slightly.

  3. Arrange the spinach leaves on four salad plates.

  4. Slice figs in half and arrange them on the spinach. Sprinkle thinly sliced red onion over the spinach and then sprinkle the salads with the cheese and toasted pecans or walnuts.

  5. Spoon some of the warm dressing over the salads. Make sure there are some bacon pieces on each salad.


  • To toast the pecans or walnuts, spread them out in a single layer on a rimmed baking sheet. Bake in a preheated 350 F oven for about 8 to 10 minutes. Stir and turn frequently. Remove them and transfer them to a bowl when they are lightly browned and aromatic. 
  • Simple Red Wine Vinaigrette: Combine 1/4 cup of extra-virgin olive oil with 2 tablespoons of red wine vinegar, 1 teaspoon of granulated sugar, 1 teaspoon of Dijon mustard, and 1/8 teaspoon each of onion powder and garlic powder. Shake or whisk until thoroughly blended.

Recipe Variations

  • Replace the blue cheese with goat cheese.
  • Substitute fresh pineapple or mango chunks for the figs.
  • Use fresh sliced strawberries instead of sliced figs.