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A “Figgy” Fall Salad

Serves 4 as a side salad
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
Calories 338 kcal
Author Liz Schmitt


  • 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


  1. 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.
  2. Whisk the olive oil, vinegar, honey, mustard, and lemon zest together in a large salad bowl.

  3. Add the greens, figs, apple, goat cheese crumbles, and toasted almonds. Toss gently with the vinaigrette. Serve at once.