Current cover

Recipe: Fresh Spinich and Balsamic Fig Salad

Contact Author Cathy Christensen

Thank you for your inquiry. Please note that the author cannot provide individual medical advice. Also, if you have a customer service question, email customer service at

Fill out my online form.

Get the Skinny! This is just part of the article. Want the complete story, plus a host of other cutting-edge articles to make your job easier? Login or sign up!

From Executive Chef Andrew Roenbeck of Boca Raton Resort & Club in Boca Raton, Florida

Makes 4 servings, 128 calories, 4.1 grams of fat


Want the rest of the story? Simply sign up. It’s easy. Plus, it only takes 1 minute and it’s free!



8 ounces of fresh spinach

8 ounces of Maytag blue cheese

6 figs

24 almonds

1/10 teaspoon cayenne pepper

1 teaspoon powdered sugar

1 small shallot, finely minced

1/2 garlic clove pureed

7 sprigs of thyme stems, removed

4 ounces pomegranate concentrate

2 teaspoons Dijon mustard

1 ounce white balsamic vinegar

4 ounces grape seed oil or vegetable oil

Salt and pepper

Preparation for almonds:

1. Preheat the oven to 275° F and roast the almonds for approximately 20 minutes.

2. Coat the almonds with powdered sugar and cayenne pepper, and set aside.

Preparation for pomegranate vinaigrette:

3. Combine the shallot, garlic, thyme, pomegranate concentrate, mustard, vinegar and oil, and season with salt and pepper.

4. Mix a handful of clean spinach with the desired amount of dressing, and season with salt and pepper.


5. Arrange the spinach on the plate, and place next to it the figs, roasted almonds and blue cheese.

Related Content