This Fresh Fig and Arugula Salad is a beautiful and delicious dish. Made with final ingredients and tossed in the most delicious golden balsamic dressing that going to have you coming back for seconds and thirds! Prep the salad ahead and toss just before serving the most delicious arugula salad around!
You guys, I have held back this recipe for a few months as it was planned for a cookbook, however I have decided to postpone that given my time is really sparse these day with the baby and kids schedules. That being said I am beyond excited to share with you my FAVORITE arugula salad!!
Fresh Fig and Arugula Salad is such an elegant salad it would be perfect for a luncheon or shower. Pepper arugula topped with toasted walnuts, unexpected cheddar or parmesan, basil, and big juicy figs all tossed in a golden balsamic dressing, Just Heaven I tell ya!
What type of figs should I use?
Depending on where you live and season this can vary. Generally most stores carry mission figs, but whatever you can find in season will work as long as they are ripe. The figs I used are black mission figs that I grow in my yard. The skin is dark purple and when ripe they are soft, sweet and juicy! When picking figs keep in mind you want them soft not mushy.
Golden Balsamic Dressing
This dressing pulls together this salad and really complements this Fresh Fig and Arugula Salad. The dressing is easy to make and can be paired with any of your favorite left green salads. We love it in this household. Golden balsamic can be found in most markets it usually next to all oils and vintagers.
Assembling and Serving Fresh Fig and Arugula Salad
This is not a salad you can toss and serve later. Arugula is fragile and will wilt after it is tossed in dressing. It is best served right before eating. You can put together the salad and toss it when you ready to serve if you want to make ahead.
Love easy and delicious salads, also try:
- Peach, Corn & Burrata Salad
- Fresh Tomato and Burrata Salad with Pesto
- Classic Cesar Salad
- Summer Grilled Peach & Herbed Goat Cheese Salad
- Strawberry Fields Salad
- Beet and Goat Cheese Salad + Golden Balsamic Dressing
- 1/3 cup thinly sliced red onion
- 1/2 cup toasted walnuts
- 5 ounces arugula
- 8 figs halved and stem removed
- 10 large basil leaves, diced
- 1/2 cup unexpected cheddar (found at trader joes) or sum freshly grated parmesan
Golden Balsamic Dressing
- 3 tbsp olive oil
- 2 1/2 tbsp golden balsamic
- 1 tbsp maple syrup
- 1 small garlic clove minced
- 1/2 tsp salt
Toast the walnuts: Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil. Arrange in a single layer on a prepared baking sheet. Toast until lightly browned and fragrant, stirring occasionally, about 7 to 9minutes.
Make the dressing: In a small jar or bowl mix together the olive oil, golden balsamic, maple syrup, minced garlic, and salt.
Assemble the salad: cut steams from figs and cut them in half, if large cut in quarters. To a salad size bowl add your arugula toasted walnuts, cheese, and figs. Right before serving toss in the dressing. Enjoy!