Description
A fresh and elegant fig salad with peppery arugula, sweet figs, creamy goat cheese, and crunchy pecans, all tossed in a balsamic vanilla vinaigrette—perfect for early fall.
Ingredients
- 1/4 cup red onion, thinly sliced
- 1/2 cup toasted pecans
- 5 ounces baby arugula (about 6–7 cups)
- 6–8 fresh figs, stems removed and quartered
- 10–15 basil leaves, torn
- 1/2 cup goat cheese, crumbled
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon vanilla extract (optional)
Instructions
1. If desired, soak sliced red onion in salted water for 15 minutes to mellow its flavor, then drain.
2. Toast pecans in a dry skillet over medium heat for 5–6 minutes until fragrant and lightly browned.
3. In a large bowl, combine arugula, pecans, drained onion, and torn basil leaves.
4. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, salt, pepper, and vanilla.
5. Drizzle dressing over the salad and toss until greens are lightly coated.
6. Add figs and crumbled goat cheese, then gently toss to combine.
7. Taste and adjust seasoning or sweetness as desired, then serve immediately.
Notes
Use very cold goat cheese for easier crumbling.
Toasted walnuts can be substituted for pecans.
Gorgonzola cheese can be used instead of goat cheese for a bolder flavor.
Adjust maple syrup and vinegar to balance sweetness and acidity to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 15.3g
- Sodium: 263mg
- Fat: 20.5g
- Saturated Fat: 3.6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 19.4g
- Fiber: 3.3g
- Protein: 4g
- Cholesterol: 5.3mg