Valley Fig Growers

Spinach Salad with Pecans, Pears, California Figs and Blue Cheese

Serves 8.



  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar
  • 1/4 cup light olive oil



  1. For dressing, combine lemon juice, soy sauce and sugar; whisk in oil until blended. To serve salad, combine spinach, pears, figs, and pecan halves. Drizzle with dressing and toss. Top with blue cheese and serve.

Make Ahead Tip: The dressing can be made days ahead and refrigerated. Spinach does not wilt as quickly as lettuce, so the salad can be made about 20 minutes ahead, however, add chopped pears just before serving.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 287
% Calories from Fat 49%
Fat 16g
Cholesterol 8mg
Protein 5g
Carbohydrates 33g
Fiber 7g
Iron 2mg
Sodium 241mg
Calcium 140mg