A “Figgy” Fall Salad

5 from 3 votes

Fig Apple Salad

Fresh figs are flooding the local markets and I love combining them in an autumnal salad with almonds, apple and a drizzle of honey-infused vinaigrette. Ripe Meyer lemons on our trees are few and far between this month, but I found one remaining among the green golf ball-sized crop that will ripen early next winter. I use lemons almost every day in my low-salt kitchen and have been making my own vinaigrette for years, trying to vary my ingredients, keeping salads seasonal yet low in sodium.

For my greens, I used a mixture of beet greens, baby spinach and kale. Originally, I made this salad using slices of goat cheese that I dipped and egg white and gently cooked in a bit of olive oil. Wanting to cut back on fat, calories, and cholesterol, I decided to simply add goat cheese crumbles instead.

5 from 3 votes

A “Figgy” Fall Salad

By: Liz Schmitt
Serves 4 as a side salad
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings


  • 1/2 cup unsalted almonds, roughly chopped
  • 2 tablespoons fruity olive oil
  • 1 tablespoon organic unfiltered apple cider vinegar
  • 1 teaspoon organic honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Meyer lemon zest - or the zest of any lemon
  • 1/4 teaspoon ground black pepper
  • 4 cups organic cool weather baby greens
  • 8 organic ripe black figs, halved
  • 1/2 large, organic Granny Smith apple, cored and chopped
  • 4 ounces goat cheese, crumbled


  • Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.
  • Whisk the olive oil, vinegar, honey, mustard, and lemon zest together in a large salad bowl.
  • Add the greens, figs, apple, goat cheese crumbles, and toasted almonds. Toss gently with the vinaigrette. Serve at once.


Calories: 338kcal, Carbohydrates: 29g, Protein: 10g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 123mg, Potassium: 451mg, Fiber: 5g, Sugar: 21g, Vitamin A: 890IU, Vitamin C: 12.6mg, Calcium: 127mg, Iron: 1.8mg
Like this recipe? Rate and comment below!


About the Author

Liz Schmitt’s cooking changed dramatically following her husband’s heart attack in 2011. Now thirty-five pounds lighter, she adheres to a low-salt diet, avoids “white” foods and treasures every day with her now heart-healthy husband. She shares her recipes on her blog, Liz the Chef, and you can also find her on Facebook and Twitter.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

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October 17, 2014 5:45 pm

5 stars
I’m almost wishing that it was Autumn again rather than the end of Spring. I love this salad. Liz makes some great food.

October 13, 2014 11:00 pm

Liz, such a beautiful salad. The flavors, the colors, the textures — and you captured all of it in that gorgeous photo!

October 13, 2014 7:29 pm

…and you rock. XOGREG

October 13, 2014 3:21 pm

5 stars
What a lovely salad – really intrigued by the combination of greens and what could possibly not be fabulous w meyer lemons, figs, apples, and goat cheese. I think blue could be fantastic as well! Great job Liz!

October 12, 2014 8:31 pm

5 stars
Such a gorgeous salad Liz! Beautiful photo and I think I would like to try this, I am pinning for later! So proud of you for doing the Unprocessed 🙂

October 12, 2014 5:54 pm

I wish I had this recipe 2 weeks ago when my figs were ripe! I’m in Ohio and I have 4 fig trees, 2 being producers right now….I love anything with fresh figs! Thanks for sharing this!

October 12, 2014 5:38 pm

I wish we had fresh figs out here but on the East Coast I believe it is rare. I heard they are delectible.

October 12, 2014 1:25 pm

What a perfect, lovely salad that celebrates fall!