This Fig Balsamic Vinaigrette is the best salad dressing for fall! It’s made with roasted fresh figs tossed in maple syrup, a touch of cinnamon, thyme, garlic, balsamic vinegar, and olive oil. It’s super flavorful, slightly sweet, and it’ll be your new go-to vinaigrette for when you’re looking to dress up your greens!

Ingredients

For the maple roasted figs

• 1 cup diced figs
• 2 teaspoons extra virgin olive oil
• 2 teaspoons pure maple syrup
• Pinch of cinnamon
• Pinch of salt and pepper

For the vinaigrette

• The maple roasted figs
• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1-2 tablespoons water
• Small clove garlic
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper.

Instructions

• Begin by making the maple roasted figs. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the figs, olive oil, maple syrup, cinnamon, and a pinch of salt and pepper to the baking sheet and toss to coat. Bake for 10 minutes or until the figs are soft and juicy. Let cool.
• Make the vinaigrette. Add the cooled figs to a food processor or blender, along with the balsamic vinegar, olive oil, 1 tablespoon of water, garlic, thyme, salt, and pepper. Blend until smooth. Season to taste with additional salt and pepper. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Vinaigrette will keep in a sealed container for up to 1 week!

Recipe Notes

• Vinaigrette will keep in a sealed container for up to 1 week!
• Salad combo with this vinaigrette: a mixture of spring mix and baby kale, roasted chicken, honeycrisp apples, roasted sweet potatoes, and chopped pistachios! Feta or goat cheese, and a sprinkle of pomegranate seeds would be amazing too!

Recipe from Spices in My DNA