This Arugula Fig Salad recipe is packed with sweet and savory flavor! It's tossed with crisp apple, creamy goat cheese, toasted walnuts and a tangy balsamic vinaigrette and is guaranteed to impress!
Toast the walnuts in a large skillet over medium to medium low heat, stirring occasionally until golden and fragrant. Keep a close eye on them as they can burn quickly! Set aside to cool.
1/2 cup toasted walnut pieces
Place the arugula, figs, apple, goat cheese and walnuts in large bowl.
5 ounces baby arugula, 6 large fresh figs, 1 small apple, 1/2 cup crumbled goat cheese
Pour the dressing over the salad (you may not need it all), and toss gently to coat. Serve immediately and enjoy!
balsamic vinaigrette dressing
Notes
Pro tip: For best results, toss the salad with the dressing just before serving and serve immediately. Fig salad is best served the day that it's made.
You can customize this to your liking, but the one thing that I wouldn't change at all is the arugula. The bold, peppery flavor of the arugula is the perfect contrast to sweet fig, juicy apple and tangy goat cheese.
If figs aren't in season, you can substitute with dried figs. If apples aren't in season, substitute them with raspberries or blueberries. And if you're not into goat cheese, feta cheese is a good replacement.
The dressing may be made in advance and stored in an air tight container in the fridge for up to 2 weeks.