Recipes and Links

Fig, Orange, and Cranberry Salad

Serves: 4


Vinaigrette: (Makes about ¼ cup)

1 Tbsp Flying Olive Black Mission Fig Balsamic

1 Tbsp Flying Olive Cranberry Pear Balsamic

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

2 tsp honey

2 tsp orange zest, divided (zest first, then chop as indicated below)

Salt and Pepper, if desired


5 ozs fresh spinach or mixed greens (1 bag or box)

4 dried or fresh figs, ends cut off, chopped into small pieces or raisins (about 1/4 cup)

2 Tbsp dried cranberries

1 orange, peeled and chopped into 1” pieces

2 Tbsp pistachios


Whisk or shake in a small jar with a lid the Flying Olive Balsamic Vinegars and Blood Orange Olive Oil, honey, 1/2 the orange zest, and salt and pepper.

Divide the greens among 4 plates (you can also put it in a large salad bowl). Top with figs, cranberries, orange pieces, pistachios, and the remaining orange zest. Serve dressing on the side, or drizzle on each salad.

Submitted by Barb L.