This Spinach Salad with Figs brings together the best that fall and winter have to offer. Because now is the time for juicy oranges and earthy spinach. Combined with dried figs and nuts, you can give yourself a real energy boost with little effort.
Because in the colder months the motivation to start the day and, above all, to stick to it sometimes decreases. Then it’s time to treat yourself to something good during your lunch break and face challenges with renewed vigor.
Spinach salad with figs – your power lunch!
The ingredients of this spinach salad with figs are not only delicious, but also very healthy. Popeye wasn’t the first to rely on crunchy spinach to strengthen his mind and bones. The combination of potassium, calcium and magnesium is ideal for this and they are perfectly complemented by the refreshing vitamins in the orange and the healthy fats in the nuts. So you can easily do something for your healthy diet and eliminate the autumn and winter blues!
We have collected other foods to fight the fatigue that will get you through the day. You can also use it to whip up these delicious lightning fast recipes and get you through the day:
Nuts like figs contain healthy folic acid, which lowers blood pressure and helps you relax. With simple things like eating an ingenious ingredient to do something good in the daily stress. We’ll show you how to make your own homemade dried fruit that you can use again and again!
Colorful and fruity spinach salad with figs
Crunchy, juicy and full of flavor – that’s what you get with our Spinach with Figs and other colorful salads!
In a small saucepan, boil the millet with a pinch of salt according to package directions and let it cook. Meanwhile, toast the walnuts in a pan without oil and remove from the heat when they begin to smell fragrant.
Wash the spinach and tomatoes, shake the spinach dry and divide into four bowls. Peel the orange, carefully remove the skin from each piece and cut into thin slices. Cut the tomatoes in half. Evenly divide all the ingredients between the bowls.
For the sauce, squeeze the lemon and mix the lemon juice with the oil, salt, pepper and date syrup, if needed. Drain the millet, give it a cold shower and spread it in the appropriate bowls together with the salad dressing.