Fall Fig Salad with Maple Vinaigrette

This Fall Fig Salad features layers of sweet California figs, creamy goat cheese, toasted hazelnuts, and tender turkey. Thanksgiving leftovers never tasted so good!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Healthy fig salad, Mason jar salad, Thanksgiving leftovers
Servings: 2
Calories: 397kcal


For two salads:

  • 7 ounces of leftover turkey cut into bite-sized pieces
  • ½ cup cubed roasted sweet potato
  • 4 dried California Mission figs chopped
  • 2 ounces goat cheese crumbled
  • 1 tablespoon roasted hazelnuts roughly chopped
  • 4 cups arugula washed and dried

For the maple vinaigrette:

  • 1 teaspoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon salt
  • 4 teaspoons extra-virgin olive oil


  • In a mason jar or small bowl, whisk together dijon mustard, vinegar, maple syrup, and salt until well combined. Add in olive oil, whisking continuously. Set aside.

For mason jar salads:

  • Set out two large mason jars. Pour half the maple vinaigrette into each jar (or less per personal preference).
  • Next, add remaining ingredients in the following order: sweet potato, turkey, figs, goat cheese, nuts. Finally, top with arugula and cover with a lid.
  • When ready to eat, either dig right in with a fork, or invert salad into a large bowl.

If not layering in a mason jar:

  • Place 2 cups of arugula in each bowl. Add sweet potatoes, turkey, figs, goat cheese, and nuts. Drizzle dressing on top and enjoy immediately.


Nutrition for ½ of recipe: 397 calories, 20 grams fat (5 grams saturated), 27 grams carbs, 5 grams fiber, 38 grams protein
The Healthy Toast
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