This Fall Salad with Fig Balsamic Dressing is simple to prepare and perfect for autumn or winter meals. Ready in about 40 minutes (including roasting), it pairs well with roasted meats, fish, or can be served as a hearty side. Ripe figs, roasted sweet potato, and juicy blackberries mingle with toasted pine nuts and creamy goat or blue cheese for a balance of sweet, savory, and crunchy textures.
You don’t need a fancy restaurant to enjoy a salad like this. I enjoy creating flavorful salads that are exciting to eat at home. If you like seasonal salads, try other favorites on the blog for inspiration.
Why I love this recipe
- The leftover dressing doubles as a flavorful marinade for chicken or salmon.
- It’s naturally dairy-free if you substitute vegan cheese, gluten-free, soy-free, refined-sugar-free, paleo-friendly, and egg-free when adjusted.
- Great for weeknight dinners or to bring to gatherings—easy to scale up.
- Making your own dressing is economical and typically healthier than store-bought options. I often make a double batch to have on hand.
Simple ingredients
Salad ingredients
- Sweet potato — Roasted, diced sweet potato adds a comforting, healthy carbohydrate.
- Avocado oil and sea salt — For roasting the sweet potato.
- Blackberries & figs — Fresh fruit adds juicy sweetness; ripe figs bring a concentrated honeyed flavor.
- Pine nuts — For toasty crunch.
- Goat cheese or blue cheese — Adds a salty, creamy note. Use vegan cheese to keep it dairy-free.
- Baby spinach — Tender greens that work well with the sweet and savory elements.
For the balsamic dressing
- Balsamic vinegar — The acid base for the dressing.
- Dijon mustard — Helps emulsify and rounds out the flavor.
- Garlic — Freshly minced for savory depth.
- Fresh figs — Some blended into the dressing to boost sweetness and body.
- Extra-virgin olive oil — The oil base for the vinaigrette.
- Maple syrup — A touch of sweetness to balance the vinegar (honey is an alternative).
- Sea salt & black pepper — To taste.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions and variations
- Cheese: Use nut-based or other dairy-free cheeses if avoiding dairy.
- Sweetener: Honey can replace maple syrup.
- Vinegar: Apple cider vinegar can be used instead of balsamic if preferred.
- Greens: Swap baby spinach for arugula for a peppery bite or romaine for milder leaves.
- Protein: Add grilled salmon or marinated chicken for a more substantial main-course salad.
If you try other substitutions, note how they turn out and adjust seasonings as needed.
Recipe instructions
- Preheat the oven or air fryer to 400°F (200°C).
- Wash and dice the sweet potato into 1/2-inch cubes. Toss with avocado oil and a pinch of sea salt. Roast on a baking sheet for about 30 minutes, until tender and slightly caramelized.
- While the sweet potatoes roast, wash the fruit, remove fig stems, and halve the figs. Rinse the blackberries and drain.
- Make the dressing: combine balsamic vinegar, sliced figs, Dijon mustard, minced garlic, maple syrup, sea salt, and olive oil in a food processor or blend with an immersion blender until smooth. Taste and adjust salt or sweetness. The dressing can be stored in the refrigerator for up to 7 days in an airtight container.
- Assemble the salad: place baby spinach in a bowl, top with roasted sweet potato, halved figs, blackberries, toasted pine nuts, and crumbled goat or blue cheese. Drizzle with the fig-balsamic dressing just before serving and gently toss.
Tips and tricks
- Ripe figs: Choose figs that yield slightly when gently pressed—this ensures sweetness.
- Assemble at serving time: Add dressing just before eating to keep the greens fresh and crisp.
- Toast pine nuts: Lightly toast them in a dry pan until fragrant for extra flavor and crunch.
Recipe FAQs
Stored in an airtight container in the fridge, the dressing keeps for up to 7 days. Shake or blend again if it separates.
Pick a balsamic with a short ingredient list and no added caramel coloring or extra sugars for a clean, balanced flavor.
It works well as a marinade for proteins, drizzled over roasted vegetables, tossed with pasta salad, or used on sandwiches for added sweetness and acidity.
Other fall recipes you will love
-
Carrot and Butternut Squash Soup
-
Gluten Free Pumpkin Cookies
-
Butternut Squash Feta Salad
-
Gluten Free Apple Crisp
Herb Crusted Salmon
Fall Salad With Fig Balsamic Salad Dressing
Equipment
- baking sheet
- food processor or whisk
Ingredients
For the salad:
- 7 cups spinach
- 1 whole sweet potato, washed and diced into 1/2-inch pieces
- 2 tablespoons avocado oil
- 10 whole figs, washed and halved (use dried if out of season)
- 1 cup blackberries, washed
- 1 pinch sea salt
- 1/3 cup pine nuts
- 1/2 cup goat cheese or blue cheese (use vegan cheese if dairy-free)
For the dressing:
- 1/2 cup balsamic vinegar
- 5 figs, washed, stems removed and sliced
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 2/3 cup extra-virgin olive oil
- 1–2 tsp maple syrup (optional, to taste)
Instructions
- Preheat the oven or air fryer to 400°F (200°C). Toss diced sweet potato with avocado oil and a pinch of sea salt. Roast for about 30 minutes until tender and caramelized.
- While the sweet potato cooks, wash and halve the figs and rinse the blackberries.
- Combine dressing ingredients—balsamic, sliced figs, Dijon, garlic, sea salt, olive oil, and maple syrup if using—in a food processor or blender and blend until smooth. Adjust seasoning to taste.
- To serve, arrange spinach on a platter, top with roasted sweet potato, figs, blackberries, pine nuts, and crumbled cheese. Drizzle dressing over the salad just before serving and toss gently.
Notes
Storage: The dressing keeps in the fridge up to 7 days. Re-blend or shake if it separates.
Nutrition: Nutrition values are estimates and may vary based on ingredients and portions.
Servings: Recipe yields about 3–4 servings depending on portion size.