Fig Edamame Salad

Is it just me or are figs just the most beautiful fruit you’ve ever seen? I love cutting them open and seeing all those elegant colors. Anyway, clearly fresh figs were the inspiration for this fig edamame salad. Loving this cherry ginger vinaigrette. Brought it all together!

fig edamame salad

Fig Edamame Salad

Fresh figs were the inspiration for this summer salad. Loving it with this cherry ginger vinaigrette. Brought it all together!
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Servings 2 people


For Salad

  • 6 cups spinach
  • 1/4 of a red onion , sliced
  • 4 fresh figs , quartered
  • 1/3 cup steamed or roasted edamame (I like roasted for the added crunch)
  • 1 medium sweet potato , chopped and roasted
  • 3 Tbsp crumbled blue, feta or gorgonzola cheese
  • 1/3 of a yellow bell pepper , chopped
  • 1/3 of a cucumber , sliced or chopped
  • ground black pepper

For Dressing

  • See recipe linked below


  • Prepare dressing according to recipe here:
    Make at least two hours ahead if you can to allow the ginger to breakdown a bit.
  • Divide spinach into two plates. Layer with equal amounts of toppings and dressing. Sprinkle with plenty of fresh ground pepper and enjoy!


Tip #1: if you don’t feel like roasting edamame fresh, try @Seapoint dry roasted edamame ( the ingredients are just soy beans and salt!) They add a nice crunch and a pickup of protein to the dish
Tip#2: to cut down on roasting time for potatoes (or other veggies) in the hot months I microwave (covered and sprinkled with a bit of water , with holes poked in potato skin ) to cook 2/3 of the way (about 4 minutes for a medium to large potato). Then I brown on both sides on the stovetop in my cast iron pan. Still gets all crispy and flavorful!
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