Arugula Spinach Salad with Roasted Figs & Blueberries

This Arugula Spinach Salad with Roasted Figs & Blueberries is a celebration of seasonal eating. We’re enjoying an abundance of fresh picked figs and love incorporating them into our breakfast, toasts, and salads. This vegan salad is hearty enough to stand alone as a main dish and elegant enough to serve as a side for a dinner party. The magic really comes from the roasted fruit. As the figs and blueberries caramelize in the oven with a touch of maple syrup and balsamic vinegar, they create their own luscious, tangy-sweet glaze. This means there’s no need for an additional dressing—the warm fruit and its juices double as a built-in vinaigrette, coating each bite of greens, avocado, and vegan brie with layers of flavor.

The roasted baby potatoes add a cozy, earthy element, making the salad more substantial while staying light and vibrant. Creamy avocado and soft, plant-based brie bring richness, while pumpkin seeds and hemp hearts add crunch and a boost of protein and healthy fats. It’s a dish that feels balanced and nourishing without sacrificing flavor or texture.

Perfect for late summer or early fall when figs are in season, this salad is a beautiful way to celebrate seasonal produce. It’s also incredibly versatile—serve it warm for a comforting lunch, or bring it to the table as part of a larger spread for guests. Either way, it’s guaranteed to impress with its jewel-toned colors, contrasting textures, and bright, complex flavors.

Salad Ingredients

Servings: 4

• 2 1/2 cups fresh arugula, washed and dried

• 2 1/2 cups fresh spinach, washed and dried

• 1 ripe avocado, diced

• 1/4 cup pumpkin seeds, lightly toasted

• 2 tablespoons hemp hearts

• 4 ounces vegan brie cheese, cut into small wedges or cubes

• Salt and black pepper to taste

• 1 to 1 ½ pounds of baby potatoes

  • Prep: Cut the baby potatoes in half (or quarters if large) so they roast evenly.

  • Roast: Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25–30 minutes until golden and crispy.

  • Add: Let them cool slightly, then toss them into the salad just before serving so they stay a little warm and don’t wilt the arugula.

Roasted Figs & Blueberries

Servings: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes

• 6 figs, bloomed (quartered from top, leaving the bottom intact)

• 1 cup of blueberries

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon maple syrup

• 1 tablespoon balsamic vinegar

Instructions

1. Preheat the oven: Set to 400°F (200°C). Line a small baking dish or sheet with parchment paper.

2. Prepare the fruit: Place the bloomed figs and blueberries in the dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.

3. Add the glaze: In a small bowl, whisk together the maple syrup and balsamic vinegar. Drizzle the mixture evenly over the figs and blueberries.

4. Roast: Bake for 12–15 minutes until the figs are tender and caramelized and the blueberries have softened and released their juices.

Assembling the Salad

1. Prepare the base: Spread 5 cups of arugula and spinach evenly on a large platter or in a salad bowl.

2. Add creamy elements: Slice 1 ripe avocado and arrange the slices over the arugula. Add 4 ounces of vegan brie, cut into wedges or cubes.

3. Sprinkle in crunch: Scatter 1/4 cup toasted pumpkin seeds and 2 tablespoons hemp hearts over the salad.

4. Add roasted ingredients: Gently add the warm roasted baby potatoes, followed by the roasted figs and blueberries. Drizzle any pan juices over the salad for extra flavor.

5. Serve immediately while the potatoes, figs, and blueberries are still slightly warm for the best flavor and texture.

• Nutrient-Dense Greens: Arugula and spinach provide vitamins A, C, K, folate, and iron for immunity, bone health, and energy.

• Healthy Fats & Satiety: Avocado, pumpkin seeds, and hemp hearts supply heart-healthy omega fats and protein for long-lasting fullness.

• Antioxidant Power: Blueberries and figs offer powerful antioxidants that help reduce inflammation and support cellular health.

• Plant-Based Protein: Hemp hearts, pumpkin seeds, and vegan brie add protein for muscle repair and metabolic support.

• Fiber-Rich Ingredients: Potatoes, fruits, and greens aid digestion and stabilize blood sugar levels.

• Mineral Support: Seeds and leafy greens provide magnesium, potassium, and zinc for energy, nerve health, and immunity.

• Balanced Flavors & Blood Sugar Control: Roasted fruits with healthy fats and fiber help slow sugar absorption for steady energy.

• Heart & Brain Health: Healthy fats, antioxidants, and leafy greens promote cardiovascular and cognitive wellness.

Arugula Spinach Salad with Roasted Figs and Blueberries

This warm arugula spinach salad recipe combines roasted figs, blueberries, and baby potatoes for a flavorful, hearty dish that’s perfect for any season. The caramelized fruit creates a natural balsamic maple glaze that doubles as the dressing—no extra vinaigrette required! With creamy avocado, vegan brie, toasted pumpkin seeds, and protein-packed hemp hearts, this salad offers the perfect balance of sweet, savory, and crunchy elements.

Ideal as a vegan main course or a vibrant side dish, this salad is naturally dairy-free and gluten-free, making it a versatile option for dinner parties, holiday meals, or healthy weeknight dinners. It’s a beautiful way to showcase seasonal figs and fresh produce in one simple, elegant recipe.

Whether you’re looking for a fall salad recipe, a vegan salad for entertaining, or a creative way to use figs and blueberries, this dish delivers incredible flavor with minimal effort. Serve it warm right after roasting for the best taste and texture.