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Fig, Walnut and Goat Cheese Salad with Pumpkin Spice Dressing

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6 -8 servings
Author Si Foster, A Bountiful Kitchen


  • 12 cups greens
  • ½ yam peeled and cut into julienne strips about 1 1/2-2 cups of julienne pieces
  • Olive or canola oil about 2 tablespoons
  • 6 dried figs stemmed and sliced
  • 1 cup whole walnuts
  • ¾ cup goat cheese

Pumpkin Spice Dressing:

  • ½ cup olive or canola oil
  • ¼ cup balsamic i used fig balsamic
  • 1 teaspoon pumpkin pie spice
  • 2-3 tablespoons brown sugar
  • Salt and pepper to taste


  1. Combine all dressing ingredients in a jar or bowl. Whisk until blended. Do not refrigerate.
  2. Saute the yam strips in oil until a bit crisp, drain on paper towels. If they are not crisp enough, place in oven on a cookie sheet at 375 convection or 400 regular bake for about 5-7 minutes or until crisp.
  3. Toss together the remaining salad ingredients. Top with yam strips.
  4. When ready to assemble salad, whisk dressing again.
  5. Drizzle about ¼-⅓ cup of dressing on top of salad bowl or plate the salads individually and top with yam strips and drizzle with dressing.
  6. The dressing should cover about 3x this recipe.
  7. Recipe yields about 6-8 side salad servings.

Recipe Notes

-This salad can be stretched by adding a few more cups of greens. Keep the other ingredients the same and add up to 5 cups of additional lettuce. -If you are plating the salads individually for a table, go ahead and plate the lettuce, walnuts, figs, goat cheese and top with yam strips up to an hour before serving. Drizzle with dressing no more than 15 minutes ahead. -When assembling this salad in a bowl, toss all ingredients and save a bit of the goat cheese, chopped figs, walnuts and yams for topping the salad.