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Fig-Dressed Spinach and Goat Cheese Salad as an extra

Fig-Dressed Spinach and Goat Cheese Salad as an extra

Serves 2

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with Grapes

Allergens:Milk/LaitSulphites/SulfiteWheat/BléEgg/Oeuf

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time10 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Baby Spinach

2 tbsp

Fig Spread

28 g

Goat Cheese

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

85 g

Red Grapes

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories350 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate43 g
Sugar16 g
Dietary Fiber3 g
Protein14 g
Cholesterol20 mg
Sodium480 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut bun into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until lightly golden, 4-5 min.

2

While croutons toast, halve grapes. Add fig spread, vinegar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.

3

Add spinach, grapes and croutons to the large bowl with dressing, then toss to combine. Divide salad between bowls. Crumble goat cheese over top.