This Fig Salad with Goat Cheese and Baby Arugula is a beautiful and elegant dish that’s perfect for a light lunch or salad course. Prep the components ahead and assemble just before serving for easy entertaining.
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Confession: when I woke up this morning, I didn’t plan to make or photograph a Fig Salad. Actually, I went to the market to shop for ingredients for another recipe post.
Then, the most gorgeous fig display greeted me at the door. You know what they say about the best laid plans. Another recipe on the docket or not, I just had to have those figs!
Fig Salad is one of my favorite quick and elegant recipes for a late summer or early fall luncheon menu. I toss peppery baby arugula with a walnut oil-honey vinaigrette and top it with juicy, fresh figs, toasted walnuts, and crumbled goat cheese. Heavenly!
What Type of Figs Should I Use?
Depending on the month and where you live, you might find different fig varieties stocked at your local market. Generally, my local markets will stock either Black Mission, Brown Turkey, or Kadota figs.
The figs I bought for this recipe were the dark-purple-skinned Black Mission variety. When harvested ripe, these figs are sweet with a soft, juicy interior that’s studded with a lot of tiny, crunchy seeds.
Black Mission figs pair beautifully with creamy cheeses. Figs and goat cheese are such a classic pairing. They make a great contrast to the tangy, peppery components in this fig salad.
When shopping for figs, bear in mind that they really don’t ripen well once they’re picked from the tree. You’ll want to make sure that any variety of the figs you’re buying are soft (but not mushy), with just a bit of give when you press on them. They should not feel solid.
Figs spoil quickly, so buy them as close as possible to when you’re going to serve them.
Want to learn more about fig varieties? Check out, “6 Types of Figs to Try Right Now,” from Food Republic.
Walnut Oil Vinaigrette
I love using walnut oil in dressings. Not only is it a healthy oil, but it has a warm, nutty flavor that pairs well with a variety of greens, including the arugula in this fig salad.
Vinaigrettes, finishing drizzles, and cold recipes are generally the only times I reach for my bottle of walnut oil. I don’t use it to sauté or fry, as heating tends to break down its flavor and make it bitter.
Walnut oil is also pricier than other oils. It’s one that I look to use in smaller quantities, where the flavor can really be appreciated and shine through.
For this simple walnut oil vinaigrette, I chose fruity white balsamic vinegar to complement the sweet figs. Combined with a touch of honey and minced shallot, this dressing plays well with each ingredient in the fig salad without overpowering any of them.
Assembling and Serving Fig Salad
You can prep the individual components of the salad in advance. It’s best, however, not to assemble it until you’re ready to serve.
The delicate baby arugula will begin to wilt after tossing with the vinaigrette. I like to serve it while the leaves still have some crispness to them, so I toss and plate the salad when we’re going to sit down at the table.
For the best flavor, I like to lightly dress the baby arugula, and then drizzle some of the remaining vinaigrette over the figs when I add them to the platter.
I like to serve this simple salad with warm, crusty bread, and a glass of well-chilled Pinot Gris, champagne, or brut Prosecco. While it comes together quickly, this is the type of salad that you’ll want to sit back and savor.
More of our Favorite Fig Recipes
- Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto
- Fig Tart with Almond Cream
- Stuffed Figs with Cambozola, Walnuts, and Honey
- Baked Brie Bites with Figs and Prosciutto
Fig Salad with Goat Cheese and Baby Arugula
Ingredients
- 1/2 cup walnut halves
Vinaigrette
- 1-1/2 teaspoons minced shallots (1/2 tablespoon)
- 1 to 1-1/2 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/8 teaspoon kosher salt or fine sea salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons walnut oil
Fig Salad
- 4 large fresh figs (or 8 small), I used Black Mission
- 5 cups baby arugula (5 oz package)
- 2 ounces goat cheese , crumbled
Instructions
Toast the Walnuts
- Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.
Make the Vinaigrette
- In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.
- Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper.
Assemble the Fig Salad
- Cut stems from figs and slice in quarters if large and in half if small.
- Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.
- If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.
Notes
Serving Variation: Crispy Prosciutto
For an extra layer of flavor and texture, this salad is also lovely topped with crisped prosciutto. To make it, preheat your oven to 350 degrees F with the rack in the middle position. Line a baking sheet with parchment paper or foil. Lay a few pieces of thinly-sliced prosciutto on the baking sheet in a single layer. Bake for 10-15 minutes, until prosciutto begins to crisp. Remove from oven and transfer to a wire rack to cool to room temperature (prosciutto will continue to crisp as it cools). Break into small pieces or crumbles and sprinkle over the salad.Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
First I must tell you I have never wrote a review before although I have tried tons of recipes online. With that being said….. I LOVE this salad and make it very often. Figs are not common in Michigan so this hinders me from making it more often but when the local store has them in stock this salad is the first on my list. I like the taste of gorgonzola with walnuts so I made that tasty tweak. Good white balsamic vinegar and the walnut oil is indeed a must. Previously walnut oil was not in my pantry supplies but rest assured it is in there now….. Thank you so very much!
This salad is sensational, and so easy to make! A nice change from the ordinary salads that I usually make. I have made it several times now. I usually serve it alongside a soup that Iโve made in my instant pot for an easy, light and delicious dinner. I didnโt have any honey, so I used maple syrup instead. Otherwise, I followed the instructions exactly…ok, maybe I added a few extra figs and more goat cheese, but it is so, so good! Thank you so much for creating this recipe!
Thank you Amanda Biddle for this gorgeous & delish recipe. It totally made my Christmas dinner awesome. It felt special eating it for a special time of year.
The only change I made was I doubled the amount of raw honey to suit my palette & also because it complimented the figs well. I splurged on the fresh figs. Itโs expensive in Toronto Canada. I bought a case of 18; it came out to a bit more than $1 for 2 figs. The first day the figs were less ripe than I wanted them to be, but with the dressing a little sweeter, it enhanced the taste of the figs just right. As the figs ripened they got sweeter. & overall I found this salad so satisfying. This recipe is definitely a keeper. Thanks a gazillion.
Delicious! My husband declared it the best salad he has ever eaten. It really is that good. Followed recipe exactly. Simple and so very good. Thank you!!!
That salad dressing is to die for. Never tried walnut oil before and it is delicious. I used pale green skinned figs from a friend’s tree. Not sure what variety they are but they were great in this salad. Next time, I will try adding the prosciutto.
Amazing salad! Iโve made it the past 2 nights for dinner. I used grape seed oil and that worked well. The white balsamic vinegar was the exact thing for the salad. It will be a regular in my house. So easy but tasted better than those expensive salads at a restaurant.
This is one of the best salads I’ve ever eaten! You will get lots of compliments when you serve this dish! Great for a luncheon with friends!
There is nothing better than a fresh fig. We literally get to the farmers market and make a beeline for the fig stalls every time the season rolls along. We end up eating an entire punnet before even leaving the market :) This salad is just gorgeous, I love all the flavors, it is definitely a farmers market salad with the fresh goats cheese, fresh walnuts, figs and arugula all available at the same time. Love it!
I love everything about this post! Prosecco, figs, arugula, walnut oil…swoon! So elegant, yet easy. I have a fig tree in my backyard but I usually only get 1 fig a year from it, and need to battle the squirrels to get to it first!
I get excited every time I see figs at the market. I’m really REALLY looking forward to trying this salad out. I just bought the goat cheese for it, too. (My husband hates goat cheese so I rarely buy it. This time, I decided I was treating myself!) Can’t wait to dig into this healthful goodness. You’ve even incorporated walnuts, which are a must-have in the majority of my salads!
Your salad is making my mouth water. The components in the salad are all favorites in this family. Add them together and we’re in salad heaven. Great tips on figs — I will be looking out for them at our Farmers Market. Your vinaigrette sounds fantastic.
Ooooh…I love fresh figs! I haven’t seen any yet this year, but now I know what I want to make with them right off. Simple, fresh food is the way to go and your salad with the sweet and spicy and creamy elements looks perfectly balanced.
Sometimes ingredients just scream at you and beg you to cook with them! I love this salad, the combination of sweet and salty and bitter-peppery is just absolutely perfect. This salad is something I have actually made for myself many time and I wish I had it right now also. The photos are, as always, phenomenal!
This salad reminds me of my old house. It had a fig tree but I didn’t know how to cook much and figs were so foreign. The figs became a bird feeder. Oh well, if only I could go back. Your story of going to the market for a certain set of ingredients to make something pre-planned and then end up making what is in season reminds how the Italians and French cook. They keep their staples at home then go to the farmers market and get what’s in season. They often don’t know what’s for dinner until they go to the market. Serendipity. Thanks for this recipe, it looks amazing!
I live for fresh figs and you’ve just reminded me that I haven’t had any in a while. I am now going to be on a mission to find some so I can make this salad which sounds absolutely divine!
FRESH FIGS….are SOOOOO good. I wish we could get them all year long. Love the sound of this tasty and beautiful salad. Now, goat cheese….well I think it makes everything it touches better. I think I could eat this everyday….while the figs lasted!!