Description
A beautiful seasonal salad combining crisp apples, juicy fresh figs, tart dried cranberries, toasted pecans, creamy whipped goat cheese, and fresh greens. Everything is finished with a lightly sweet maple balsamic dressing for a delicious balance of sweet, tangy, creamy, and crunchy flavours.
Ingredients
For the Salad
5 cups mixed greens or baby spinach (150 g)
2 crisp apples, thinly sliced (300 g)
6 fresh figs, quartered (300 g)
1/2 cup dried cranberries (75 g)
3/4 cup pecan halves, roughly chopped (85 g)
1/4 cup thinly sliced red onion (40 g)
For the Whipped Goat Cheese
1 cup soft goat cheese, crumbled (115 g)
1/4 cup Greek yogurt (60 g)
1 tbsp honey (21 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp olive oil (15 ml)
For the Maple Balsamic Dressing
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 1/2 tbsp maple syrup (30 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For Garnish
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
1 tbsp pumpkin seeds (10 g)
Instructions
1. Place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and let cool.
2. Add the soft goat cheese, Greek yogurt, honey, fresh lemon juice, and olive oil to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and emulsified.
4. Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples, quartered figs, dried cranberries, and thinly sliced red onion evenly over the greens.
5. Spoon the whipped goat cheese over the centre of the salad or add small dollops throughout.
6. Scatter the toasted pecans evenly over the salad.
7. Drizzle the maple balsamic dressing over the salad just before serving so the greens stay fresh and the pecans remain crunchy.
8. Finish with fresh thyme leaves, pomegranate arils, and pumpkin seeds, if desired.
9. Toss the salad gently just before serving, taking care to keep the figs and whipped goat cheese intact.
Notes
Choose crisp, firm apples that hold their shape after slicing, such as Honeycrisp, Pink Lady, or Granny Smith.
Use ripe but firm figs so they are juicy while still holding their shape when quartered.
Toast the pecans over medium-low heat and stir frequently because they can brown quickly.
The whipped goat cheese, toasted pecans, and dressing can all be prepared ahead of time.
Keep the greens, fruit, cheese, pecans, and dressing separate until shortly before serving.
Allow toasted pecans to cool completely before adding them to the salad to help keep them crunchy.
Feta or another mild soft cheese can be used instead of goat cheese.
Fresh figs are recommended, but dried figs can be used for a chewier, more concentrated fruit flavour.
The maple balsamic dressing can be refrigerated ahead of time; whisk well before serving.
Add the dressing immediately before serving for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American