This Fig Salad with Goat Cheese and Baby Arugula is an elegant, fresh dish perfect for a light lunch or as a salad course. Prep components ahead and assemble just before serving for effortless entertaining.
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I didn’t plan to make this Fig Salad when I woke up, but a beautiful display of fresh figs at the market changed my mind. Figs begged to be used, and this salad came together quickly—perfect for late summer or early fall.
The salad combines peppery baby arugula with a walnut oil–honey vinaigrette, then is topped with juicy figs, toasted walnuts, and crumbled goat cheese. It’s simple, bright, and sophisticated.
What Type of Figs Should I Use?
Fig varieties vary by season and region. Common types at many markets include Black Mission, Brown Turkey, and Kadota. For this recipe I used Black Mission figs—dark purple, sweet, and soft inside with many tiny, crunchy seeds. They pair wonderfully with creamy cheeses like goat cheese and add a lush sweetness that contrasts nicely with peppery arugula.
When buying figs, choose ones that are soft with a little give but not mushy—figs do not ripen well after picking. Because they spoil quickly, buy them as close to the serving time as possible for best flavor and texture.
Walnut Oil Vinaigrette
Walnut oil brings a warm, nutty flavor to dressings and is best used cold—try it in vinaigrettes or finishing drizzles rather than for cooking, since heat can make it bitter. It’s also a pricier oil, so a little goes a long way.
For this salad I combine white balsamic vinegar, a touch of honey, minced shallot, salt, and pepper, then whisk in walnut oil to emulsify. The white balsamic complements the figs’ sweetness while letting each ingredient shine without overpowering the salad.
Assembling and Serving Fig Salad
You can prepare the components—toast the walnuts and make the vinaigrette—ahead of time, but wait to toss everything together until just before serving. Baby arugula wilts once dressed, so lightly dress the greens and toss them with the toasted walnuts right before plating. Arrange the figs on top and drizzle a bit of the remaining vinaigrette over them. Finish with crumbled goat cheese and a few grinds of cracked black pepper or a pinch of sea salt if desired.
This salad pairs beautifully with warm, crusty bread and a well-chilled white wine like Pinot Gris or a sparkling wine. It’s quick to assemble but is one to savor slowly.
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
- ½ cup walnut halves
Vinaigrette
- 1½ teaspoons minced shallots (about ½ tablespoon)
- 1 to 1½ tablespoons white balsamic vinegar
- 1 teaspoon honey
- ⅛ teaspoon kosher salt or fine sea salt
- ⅛ teaspoon freshly-ground black pepper
- 2 tablespoons walnut oil
Fig Salad
- 4 large fresh figs (or 8 small), Black Mission recommended
- 5 cups baby arugula (about a 5 oz package)
- 2 ounces goat cheese, crumbled
Instructions
Toast the Walnuts
- Preheat oven to 350°F. Spread walnuts in a single layer on a small baking sheet. Roast 5–10 minutes until fragrant, stirring halfway. Let cool.
Make the Vinaigrette
- In a small bowl, combine shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly whisk in walnut oil until emulsified.
- Taste and adjust: add more vinegar for brightness and more salt or pepper as needed.
Assemble the Fig Salad
- Trim stems and quarter large figs (halve small ones).
- Toss baby arugula with toasted walnuts and half the vinaigrette. Arrange figs on top and lightly drizzle them with some of the remaining dressing. Sprinkle with crumbled goat cheese.
- Finish with cracked black pepper and a pinch of sea salt if desired. Serve immediately.
Notes
Serving Variation: Crispy Prosciutto
For extra texture and flavor, top the salad with crisped prosciutto. Preheat oven to 350°F, line a baking sheet, arrange thin prosciutto slices in a single layer, and bake 10–15 minutes until crisp. Cool on a wire rack, break into pieces, and sprinkle over the salad.
Nutrition Estimate
Carbohydrates: 17 g |
Protein: 6 g |
Fat: 19 g |
Saturated Fat: 3 g |
Cholesterol: 6 mg |
Sodium: 61 mg |
Potassium: 305 mg |
Fiber: 3 g |
Sugar: 13 g |
Vitamin A: 830 IU |
Vitamin C: 5 mg |
Calcium: 97 mg |
Iron: 1.3 mg
Nutrition information is automatically calculated and should be used as an approximation.
Recipes use US customary measurements and have not been tested for high altitude cooking or baking.