Apple & Goat Cheese Spinach Salad with Toasted Almond & Fig Vinaigrette

Apple & Goat Cheese Spinach Salad

with Toasted Almond & Fig Vinaigrette

25 MIN
$19.99 2-4 Servings
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From the Test Kitchen

This vibrant salad features sweet apple tossed with spinach and crunchy radishes—all coated with a unique dressing of sliced shallot and figs marinated with dijon, white balsamic, and honey, then finished with pan-toasted almonds. It's deliciously balanced by bites of creamy goat cheese crumbled on top.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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Nutrition Label
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fresh
ingredients
Apple & Goat Cheese Spinach Salad with Toasted Almond & Fig Vinaigrette
Title
  • 6 oz Baby Spinach
  • 1 Apple
  • 3 oz Radishes
  • 2 Dried Turkish Figs
  • 1 Shallot
  • 1 oz Goat Cheese
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ cup Sliced Roasted Almonds
  • 2 tsps Honey
  • 2 Tbsps White Balsamic Vinegar
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Roughly chop the figs. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Quarter, core, and thinly slice the apple. In a large bowl, combine the vinegar, honey, mustard, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Add the chopped figs and sliced shallot; set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the almonds & finish the dressing

Heat a small pan on medium-high until hot. Add the almonds. Cook, stirring frequently, 3 to 5 minutes, or until toasted and fragrant. Transfer to the bowl of marinated shallot; stir to combine.

3 Make the salad & serve your dish

To the bowl of finished dressing, add the spinach, sliced radishes, and sliced apple; season with salt and pepper. Toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Roughly chop the figs. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Quarter, core, and thinly slice the apple. In a large bowl, combine the vinegar, honey, mustard, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Add the chopped figs and sliced shallot; set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the almonds & finish the dressing

Heat a small pan on medium-high until hot. Add the almonds. Cook, stirring frequently, 3 to 5 minutes, or until toasted and fragrant. Transfer to the bowl of marinated shallot; stir to combine.

3 Make the salad & serve your dish

To the bowl of finished dressing, add the spinach, sliced radishes, and sliced apple; season with salt and pepper. Toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

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