Description
This Fig and Arugula Salad is a fresh, vibrant mix of peppery greens, sweet figs, creamy cheese, and crunchy nuts all brought together with a tangy balsamic dressing. It’s quick to prepare, packed with flavor, and elegant enough for entertaining or simple weeknight meals.
Ingredients
Scale
- 6 cups fresh arugula (baby arugula preferred)
- 6 fresh figs, quartered (or halved if small)
- 1/3 cup crumbled goat cheese (or feta)
- 1/4 cup toasted walnuts (or pecans)
- 1/4 small red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Prep the arugula: Rinse and dry the arugula thoroughly. Place it in a large serving bowl.
- Slice the figs: Cut each fig into quarters or halves, depending on size. Keep the pieces chunky.
- Crumble the cheese: Gently crumble goat cheese (or feta) into small pieces.
- Toast the nuts: In a dry skillet, toast walnuts over medium heat for 3–5 minutes until golden and fragrant.
- Slice the onion: Thinly slice the red onion to keep the flavor balanced.
- Mix the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until smooth.
- Assemble the salad: Top the arugula with figs, cheese, nuts, and onion. Drizzle with dressing and gently toss.
- Serve: Garnish with extra cheese or nuts if desired. Serve immediately for the freshest taste.
Notes
For the best flavor, use ripe but firm figs. Toasting the nuts enhances their crunch and aroma. If making ahead, store components separately and dress just before serving to keep the arugula fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg