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Spinach Salad with Grilled Figs
Spinach Salad with Grilled Figs
Aug 29, 2013 | 12:09 pm
By
Contributor
Grilled Figs and Spinach Salad
Thinkstock/iStockphoto

Summer is the perfect time to enjoy plump and juicy fresh figs. Grilling them brings out their natural sweetness, a great complement to fresh spinach and crumbled feta cheese.

Click here to see In Season: Figs.

4
Servings
391
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Tablespoons extra-virgin olive oil
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon garlic, finely chopped
  • 1/4 Teaspoon honey
  • 1/8 Teaspoon black pepper
  • 8 fresh figs, halved
  • 1 Pound spinach, stemmed and washed
  • 1 yellow bell pepper, cored, seeded, and thinly sliced
  • 1/2 Cup thinly sliced red onion
  • 1/4 Cup crumbled feta cheese
  • 1/4 Cup pecan pieces, toasted

Directions

Combine 1/4 cup of the oil, lemon juice, garlic, honey, and black pepper to make a dressing; set aside. Preheat grill. Rub figs all over with remaining 1 tablespoon oil, then grill, skin side up, over a medium-hot fire for 2 to 3 minutes.

Toss spinach, bell peppers, and onions with dressing in a large bowl. Transfer salad mixture to 4 plates, then sprinkle with feta and pecans. Place 4 pieces of grilled fig on each plate and serve.

Nutritional Facts

Total Fat
31g
44%
Sugar
14g
16%
Saturated Fat
21g
88%
Cholesterol
29mg
10%
Carbohydrate, by difference
23g
18%
Protein
7g
15%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
76mg
8%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
114mg
16%
Selenium, Se
6µg
11%
Sodium, Na
222mg
15%
Water
124g
5%
Zinc, Zn
2mg
25%
More from USDAHave a question about the nutrition data?Let us know.

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.