This fresh Fig Salad with arugula, basil, goat cheese, and pecans is perfect for late summer and early fall gatherings. Tossed with Balsamic Vanilla Vinaigrette, it is a luscious combination of flavors and textures. Video.
Here’s a very popular wedding salad we’ve been serving up in our catering business as of late- Fig Salad with arugula, goat cheese, toasted pecans, and fresh basil tossed in a maple-sweetened Balsamic Vanilla Vinaigrette. Not only is it visually beautiful, but it’s also a very simple salad to make! People seem to love this combination of flavors and often ask for the recipe at events, so I thought I’d share it here. It is best to make this when figs are fresh and in season -June through October. The star of this salad truly is the fresh figs, so try to be patient and wait until these are in season.
Fig Salad | 45-sec video
Why You’ll Love This Salad!
- The flavors and textures of this salad are so complimentary! Sweet summer figs paired with peppery arugula, soft goat cheese, toasted pecans, fresh basil leaves, and a maple-sweetened balsamic vinaigrette. So very perfect!
- This salad can be made ahead! Assemble it ahead, refrigerate, then add the dressing and toss it right before serving.
- It’s beautiful! Perfect for special gatherings.
Fig Salad Recipe Ingredients
- Figs – Choose perfectly ripe figs that are not too soft or too firm. Fresh figs are the star of this salad, so it’s best to wait until they are in season from June through October. Black mission figs are pretty, but any variety will work. In a pinch, you can use dried figs- slice or quarter them.
- Arugula – This leafy green adds a peppery bite to the salad. However, if you prefer a milder taste, you can substitute it with baby spinach or combine both.
- Pecans – Toasted pecans or our Maple Pecans, add a delightful crunch to the salad. You can toast them in a dry skillet over medium heat until fragrant and lightly toasted, or you can make maple-glazed pecans (in the oven on a baking sheet) for a sweeter twist.
- Red onions – Add a tasty “bite” to the salad. If you’re sensitive to the sharpness of red onions, you can thinly slice them and soak them in salted water beforehand to remove any bitterness.
- Goat Cheese – Creamy and tangy goat cheese complements the other flavors in the salad. Feel free to crumble it over the salad or slice it into bite-sized pieces. Creamy Gorgonzola would taste good here too! I do not love the flavor of feta cheese here- but you do you.
- Balsamic Vanilla Dressing – The dressing is made with a combination of balsamic vinegar and vanilla, sweetened with maple syrup ( or honey) creating a unique flavor profile. You can drizzle the dressing directly onto the salad or mix it together in a small jar or bowl before tossing it with the other ingredients.
FiG Salad Instructions
- If sensitive to red onions, thinly slice and soak in salted water to remove bitterness.
- Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. Or Make the Maple Glazed Pecans (so delicious!)
- 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 over top of the greens).
- Drizzle the dressing ingredients into the salad bowl (or 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.
Serving Suggestions
Serve the Fig Salad with:
- Butternut Squash Lasagna with Mushrooms and Sage
- Gorgonzola Chicken with Mushrooms
- Cedar Plank Salmon
- Pan-Roasted Chicken with Grapes
- Polenta with Wild Mushrooms, Garlic and Sage
- Zucchini Pasta
Health Benefits of Figs!
Figs offer a range of health benefits that make them a great addition to your diet. Here are some of the key health benefits of figs:
- High in Fiber: Figs are an excellent source of dietary fiber. Additionally, figs contain enzymes called ficin and bromelain, which aid in digestion by breaking down proteins and facilitating the absorption of nutrients.
- Rich in Vitamins and Minerals: Figs are packed with essential vitamins and minerals, including potassium, calcium, magnesium, and vitamin K. These nutrients play crucial roles in maintaining healthy bones, supporting muscle function, regulating blood pressure, and promoting heart health.
- Antioxidant Properties: Figs contain antioxidants, such as phenols and flavonoids, which help protect your body against damage from harmful free radicals. Antioxidants have been associated with a reduced risk of chronic diseases like heart disease, cancer, and neurodegenerative disorders.
- Potential Blood Sugar Control: Due to their high fiber content and natural sugars, figs have a low glycemic index. This means that they are less likely to cause a rapid spike in blood sugar levels, making them a suitable option for individuals with diabetes or those aiming to manage blood sugar levels.
- Supports Heart Health: Figs are rich in potassium, which helps regulate blood pressure and maintain heart health, and lower levels of LDL cholesterol, reducing the risk of heart disease.
- Anti-Inflammatory Effects: Some studies suggest that figs possess anti-inflammatory properties, which can reduce inflammation.
More salads you'll love!
Enjoy the Fig Salad and please let us know what you think of it in the comments below!
xoxo
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Fig Salad with Arugula & Pecans
- Prep Time: 20
- Total Time: 15
- Yield: 4-8
- Category: salad, vegetarian
- Method: tossed
- Cuisine: French
- Diet: Vegetarian
Description
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. Video.
Ingredients
- 1/4 cup red onion, thinly sliced
- 1/2 cup toasted pecans (or make these maple glazed pecans)
- 5 ounces baby arugula (about 6-7 cups)
- 6–8 figs, stems removed, quartered
- 10–15 basil leaves, torn
- 1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)
Fig Salad Dressing:
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon vanilla (optional)
Instructions
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.
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!
Notes
It helps to use very cold goat cheese or chevre here- makes it much easier to crumble- so leave it the fridge until the last possible moment. You can also place it in the freezer while you prep the salad.
Feel free to sub toasted walnuts– although I think pecans actually do taste better here!
Feel free to swap out gorgonzola cheese for the goat cheese.
Nutrition
- Serving Size:
- Calories: 264
- Sugar: 15.3 g
- Sodium: 263 mg
- Fat: 20.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 19.4 g
- Fiber: 3.3 g
- Protein: 4 g
- Cholesterol: 5.3 mg
I had to make a salad for an event and had just been given fresh figs, so l decided to google a way to incorporate them together. Your recipe was the first to show up and l’m so glad it was. It was so delicious and everyone raved about it. Every flavour and texture just worked together. It’s definitely going to be something l do again
So glad you gave it a try Lane!
This salad was really enjoyable . I had been craving figs for a week . Don’t know why?? Weird. I was glad to still find fresh figs almost mid October, in the northeast.
I used a mix of arugula, baby spinach, and basil , Chèvre , and glazed pecans . No onions .
Next time I will decrease the balsamic by half and increase the olive 🫒 oil by 1/3 . Thanks !
Thanks Gisella, appreciate the helpful review!
Love, love love this recipe. Did not use vanilla and didn’t miss it! Came together nicely. I’m thinking I could use different greens for a change up.
Yes definitely play around with the greens! Glad you are enjoying.
Another home run. The in season figs with the spicy arugula and crunch from the pecans is such a perfect combination. I am not usually a huge fan of raw red onions but sliced thin with the basil it made so much sense.
Glad you liked this one Heather!
WOW! Just finished this salad for dinner. It hit all the textures you want in a good salad plus sweet & savory notes. Loved the vanilla in the dressing. I found all the produce ingredients at my organic local farmers market which made this even more delicious and special.
I did not do the maple syrup (only because I was out) but had an apple cider vinegar reduction that was gifted to me in my pantry which was thick and on the sweeter side so I subbed that.
Everything else I followed exact. Don’t change a thing. It’s perfect like all the rest of Sylvia’s recipes. Can’t wait to make this for my mom when she visits. Thank you for another FANTASTIC recipe!
Sounds great eith the acv reduction! Thanks for the nice review Haley!
Like everything I have tried so far on your website, this salad is absolutely fantastic ! It is late August and the figs are just perfect. I thought the nectarine salad with cucumber and goats cheese was my favourite, but now I don’t know ! My husband and I were uttering ‘mmm, mmm’ noises as we were eating this this evening 😂. It is most definitely a keeper. Thanks so much for a really great site – I use it often !
Love it Sarah! Hard to beat fresh figs!
I had to make do with what I had, I’ll list here because you really can’t get this salad wrong! I didn’t have arugula so I subbed in mixed baby greens and a bit of baby Romain hearts, I didn’t have pecans or walnuts so I toasted slivered almonds then candied them, I was out of fresh red onions but I had pickled red onions. And it came out great!
Sounds perfect, Desiree! Happy this works for you!
10/10 recommend, though I did use spring mix instead of arugula.
Glad it worked out Mae!
This was delicious!
Absolutely delicious. I used Gorgonzola, home grown figs, onions and basil, and locally grown pecans. I’m very lucky. Your’s is a great site an I follow your recipes eagerly.
My mouth is watering! So glad you are enjoying.
This looks delish, but I’m not a big fan of goat cheese and actively dislike gorgonzola. Think it’d work with halloumi?
Give it a try?
Great salad, I’ve made similar with spinach. I added prosciutto to make it a charcuterie plate in bowl. Super delicious!
Love that Liz!
Loved this! It came together very quickly for lunch. I added chickpeas to make it heartier. Fresh figs are hard to come by in my area so we tried it with plums too. It wasn’t as good as the fig version, but it was still tasty.
Thanks for sharing!
Had to edit the dressing to a basic sweet white vinegar/olive oil combo and store bought candied pecans but *still* a favorite.
Great, glad you made it work for you!
Fantastic 😊 taste , love figs and pecans.
My favorite salad!
So glad you enjoyed Helena!
I made this for a small potluck and it was a major hit! 5 out of the 6 people there ended up asking me for the recipe. It’s so good!
So glad you enjoyed!
Terrific and easy to put together. I used Gem lettuce and spinach with honey in the dressing, put grated cheddar on top. Delicious and pretty. Thanks.
Perfect Roneen!
So tasty, easy and beautiful!
Great to hear!
Delicious! Served with Kale. Used honey instead of maple syrup, added a little lemon to the dressing. Yum!
Great Kristin!