Roasted Fig and Arugula Salad
If you’re like me, you’ve been seeing figs all over the supermarkets and you don’t really know what to do with them besides eat them right out of the basket. There’s nothing wrong with doing that, and I’ll admit it — last time I bought them I ate the entire basket just that way. I really wanted to do something different with them, but they started getting too soft and I panicked and ate them.
I vowed this week when I bought more figs at the farmer’s market that I would roast them and make a salad. That’s exactly what I did, and I enjoyed the results. I googled different recipes online just to see what different people were doing and came up with this recipe for Roasted Fig and Arugula Salad. When the figs are roasted, they have a concentrated sweetness. I absolutely love arugula – it has a spicy, peppery bite to it so it works great in this salad to counter-balance the sweetness of the fig and the dressing. The goat cheese adds some creamy richness, and the pecans add a toasty, very necessary crunch.
- 2 tablespoons maple syrup
- 3 tablespoons balsamic vingar
- 1½ tablespoons extra virgin olive oil, divided
- dash cinnamon
- ½ teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- salt & pepper to taste
- 1 basket of fresh figs, halved
- (1) bag of arugula
- 2 ounces of goat cheese, crumbled fine
- ⅓ cup pecan pieces, toasted
- Preheat oven to 375 degrees. In a small bowl, combine maple syrup, balsamic vinegar, dash of cinnamon, and ½ tablespoon of extra virgin olive oil with a whisk. Add the figs and marinate 15 minutes. Using a slotted spoon, remove the figs from the marinade and place on a small rimmed baking sheet. Set aside the marinade. Roast the figs in the oven for 8-10 minutes. Set aside and let cool slightly when done.
- While the figs roast, prepare the toasted pecans. Place the pecans in a large skillet. Cook over medium heat for 8-10 minutes or until fragrant. Remove from heat and let cool.
- Using the remaining marinade, prepare the dressing. Add the dijon mustard, lemon juice, and whisk until well combined. Whisk in the remaining 1 tablespoon of extra virgin olive oil, and salt and pepper to taste. Set aside.
- In a large bowl, add the arugula, goat cheese, figs, and toasted pecans. Add the dressing and toss. Serve immediately.
If you don't have goat cheese, substitute it with feta. Gorgonzola or bleu cheese would also work.
Spring greens or spinach would be a great replacement for the arugula.
If you're short on time, use fresh figs and quarter them, and use your favorite store bought balsamic dressing. You can also buy pre-toasted pecan pieces at Trader Joe's!
Leftover roasted figs also taste great over vanilla ice cream, or Greek yogurt.