Description
Fresh Fig, Arugula & Goat Cheese Salad with Honey Balsamic Dressing is a fresh, elegant salad that brings together sweet figs, peppery arugula, creamy goat cheese, and crunchy toasted walnuts. Finished with a bright honey balsamic dressing, this simple salad is full of contrasting flavours and textures and makes a beautiful starter, side dish, or light meal.
Ingredients
6 fresh figs, quartered
4 cups (120 g) fresh arugula
1/2 cup (75 g) soft goat cheese, crumbled
1/3 cup (40 g) walnuts, toasted and roughly chopped
1/4 small red onion, thinly sliced
2 tbsp pomegranate seeds, optional
Fresh mint or basil, for garnish
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly cracked black pepper
Instructions
1. Place the walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.
2. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, salt, and freshly cracked black pepper until smooth and well combined.
3. Add the fresh arugula to a large serving bowl or platter. Arrange the quartered figs and thinly sliced red onion over the greens.
4. Scatter the soft goat cheese generously over the salad, allowing it to sit across the figs and arugula.
5. Sprinkle the toasted walnuts over the top. Add the pomegranate seeds if using.
6. Drizzle the honey balsamic dressing evenly over the salad just before serving.
7. Finish with fresh mint or basil and a little freshly cracked black pepper. Serve immediately.
Notes
Use ripe fresh figs that are soft enough to be sweet and juicy while still holding their shape when quartered.
Toast the walnuts for a few minutes in a dry skillet to bring out their flavour and add a satisfying crunch.
Add the dressing just before serving to help keep the arugula fresh.
Gently combine the salad so the figs and goat cheese maintain their shape.
Add the pomegranate seeds last for a colourful finishing touch and extra texture.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean