Fig Salad with Arugula & Pecans Recipe
This fresh Fig Salad with arugula, basil, goat cheese, and pecans is perfect for early fall. Tossed with Balsamic Vanilla Vinaigrette, it is a luscious combination of flavors and textures.
How to Make the Best Fig Salad with Arugula & Pecans
This elegant Fig Salad with Arugula & Pecans is a celebration of fresh, seasonal flavors that feels both sophisticated and surprisingly simple to prepare. The combination of tender arugula, sweet fresh figs, creamy goat cheese, and toasted pecans creates a beautiful contrast of textures and tastes. The balsamic vanilla vinaigrette ties everything together with its rich, complex flavor that enhances each component without overpowering the delicate greens.
What makes this salad particularly special is its versatility and the way it embraces the bounty of early fall. The figs are the star here—their natural sweetness is perfectly balanced by the peppery arugula, while the goat cheese adds a tangy creaminess. If you’re sensitive to raw red onions, a quick soak in salted water mellows them out beautifully. The homemade vinaigrette, with just a hint of vanilla and maple syrup, can be adjusted to your personal preference.
This salad is perfect as a light lunch, an elegant appetizer, or a sophisticated side dish at dinner. You can prepare the components ahead of time and assemble just before serving, making it ideal for entertaining. The beauty of this recipe is that it celebrates quality ingredients without requiring complicated techniques, allowing the natural flavors of fresh figs and good cheese to shine through.
Fig Salad with Arugula & Pecans
This fresh Fig Salad with arugula, basil, goat cheese, and pecans is perfect for early fall. Tossed with Balsamic Vanilla Vinaigrette, it is a luscious combination of flavors and textures.
Ingredients
For the Salad
For the Balsamic Vanilla Vinaigrette
Instructions
Preparation
- If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
- Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
Assembly
- Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
- Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated.
- Add the figs and goat cheese, and lightly toss to incorporate.
- Taste, adjust vinegar and maple to your liking, adding more if you prefer.
- Serve immediately!
