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