Got Thanksgiving chaos and bland side dishes? This Easy Thanksgiving Spinach and Fig Salad brings color, crunch, and a little tart-sweet drama to your table.
The trick is simple: a crisp spinach base, pockets of juicy figs, toasty nuts, and a tangy-sweet dressing that won’t box you into “just a salad.”
In minutes you’ll have something that looks fancy enough for guests and easy enough for your non-dedicated oven. That’s a win-win, right? That’s why this salad is the unofficial MVP of the Thanksgiving spread.
Let’s gather the gear and get to the good stuff. No clowns or marching bands here—just a salad that earns its seat at the table.
Contents
Equipment
Must-haves
- Large mixing bowl
- Salad spinner (optional but glorious for drying greens)
- Chef’s knife
- Cutting board
- Skillet for toasting nuts
- Whisk or small bowl for dressing
- Measuring spoons and cups
- Serving platter or large bowl
Nice-to-haves
- Mandoline slicer for thin red onion (or good knife skills, your choice)
- Microplane zester for a bright lemon zest kiss
- Salad tongs for easy tossing
- Jar for dressing (shaken, not stirred—Bond would approve)
Ingredients
- 6 cups fresh baby spinach
- 6–8 dried figs, stems removed, chopped
- 1/2 cup walnuts or pecans, toasted
- 1/2 cup goat cheese crumbles
- 1/4 cup red onion, thinly sliced (optional)
- 1/3 cup dried cranberries (optional but festive)
- For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Garnish: pomegranate seeds or lemon zest (optional but pretty)
Tip: If fresh figs aren’t in season, dried figs work beautifully. If you’re using dried figs, give them a quick chop so every bite bursts with figgy goodness.
Instructions
- Toast the nuts in a dry skillet over medium heat until fragrant, about 3–4 minutes. Shake the pan so they don’t burn. You’re not auditioning for “Burnt Bits and Pieces.”
- Whisk together the dressing: olive oil, balsamic, Dijon, maple syrup, salt, and pepper. If you want brightness, add a few drops of lemon juice.
- Rinse and dry the spinach. Spread it in a large serving bowl so you’ve got room to toss without turning your salad into a soggy soup.
- Thinly slice the red onion (if using). If you’re onion-phobic, you can skip or give them a quick soak in cold water to mellow the bite.
- Scatter the chopped figs and cranberries over the greens. It should look like a tiny fruit parade started a party in your salad.
- Drizzle the dressing over the greens and toss gently to coat. You want a light shine, not a soaked salad that looks like it’s wearing soup.
- Top with goat cheese crumbles and the toasted nuts. A light toss keeps the cheese from turning into a melted mischief-maker.
- Serve immediately for maximum crunch, or chill up to 2 hours and add the goat cheese right before serving if you want it extra fresh and creamy.
That’s how you go from “green stuff” to “showy salad that still fits on a Thanksgiving plate.” It’s like a little citrus-scented hug in a bowl.
Good to Know
This salad brings fiber, greens, and healthy fats to the table—hello, spinach iron, fig fiber, and nuts-only-goodness. It’s the kind of dish you can feel good about while still telling your aunt, “Yes, I did some cooking today.”
Make-ahead strategy: dress the greens separately and toss just before serving to keep the spinach crisp. If you must refrigerate, keep the cheese and nuts separate and crumble on top fresh to maintain texture.
Tips
For extra pop, sprinkle some fresh lemon zest over the salad just before serving. It wakes up the flavors without turning the dish into a citrus sprint.
Variations
Try swapping in blue cheese or feta for a tangy contrast, or use sliced apples or pears with the figs for a different sweetness. You can swap walnuts for almonds or pecans depending on what’s in the pantry and your mood—salad mood is a real thing, I swear.
Serving Suggestions
Pair this salad with roasted turkey, ham, or a simple herb-crusted chicken for a lighter, bright counterpoint to the Thanksgiving spread. It also plays nicely as a crowd-pleasing, make-ahead option for potlucks.
