Description
A vibrant and fresh Arugula Fig Salad featuring peppery arugula, sweet fresh figs, creamy goat cheese, and crunchy toasted walnuts, all brought together with a luscious homemade balsamic vinaigrette. This salad is quick to prepare, packed with contrasting flavors and textures, making it a perfect light lunch or elegant starter.
Ingredients
Scale
Salad
- 5 cups arugula
- 8 fresh figs, quartered
- 2 oz. goat cheese, crumbled
- ¼ cup walnuts, coarsely chopped
Balsamic Vinaigrette
- 2 Tbsp. honey
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. olive oil
- Pinch of salt
Instructions
- Toast Walnuts: Preheat your oven to 400°F (200°C). Spread the coarsely chopped walnuts evenly on a small baking sheet and bake for 3-5 minutes, or until the walnuts become lightly toasted and fragrant. Keep an eye on them to avoid burning.
- Prepare Vinaigrette: In a small bowl, whisk together the honey, balsamic vinegar, olive oil, and a pinch of salt until the mixture is smooth and emulsified. For convenience, you can use a salad dressing shaker to combine these ingredients evenly.
- Toss Salad Base: Place the arugula in a large serving bowl. Pour the balsamic vinaigrette over the greens and toss gently to coat all the leaves evenly with the dressing.
- Assemble and Serve: Top the dressed arugula with crumbled goat cheese, quartered fresh figs, and the toasted walnuts. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Make sure to watch the walnuts carefully while toasting to prevent them from burning quickly.
- Fresh figs are seasonal; if unavailable, dried figs can be a substitute, but fresh is best for texture.
- This salad is best served immediately after dressing to keep arugula crisp.
- Feel free to substitute goat cheese with feta or blue cheese according to preference.
- For a nut-free variation, omit walnuts or replace with seeds like pumpkin seeds.
