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A Figgy Fall Salad

When fresh figs flood the market, it’s time to make this seasonal salad dotted with almonds and apple and drizzled with honey-infused vinaigrette.

Serves 4 as a side salad



  • 1/2 cup unsalted almonds, roughly chopped
  • 4 cups greens-Cut ‘N Clean Greens Spinach & Beet Greens, Cut ‘N Clean Greens Curly Spinach, Cut ‘N Clean Greens Rainbow Kale
  • 8 organic black figs, ripe and halved
  • 1/2  large Granny Smith apple, cored and chopped
  • 4 oz goat cheese, crumbled


  • 2 Tbsp fruity olive oil
  • 1 Tbsp organic, unfiltered apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Meyer lemon zest
  • 1/4 tsp ground black pepper


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.

Make dressing: Whisk the olive oil, vinegar, honey, mustard, lemon zest and pepper together in a large salad bowl.

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