This arugula salad with fresh figs, goat cheese, pecans, and basil is a simple and delicious way to enjoy the seasonal bounty of summer. The salad is dressed with a balsamic vanilla vinaigrette that adds a subtle sweetness and depth of flavor. This salad is perfect for a light lunch, a side dish, or a festive occasion. Watch the video to see how easy it is to make!
Why you’ll love this salad:
- The salad has a wonderful balance of flavors and textures: sweet and juicy figs, peppery and crisp arugula, creamy and tangy goat cheese, crunchy and nutty pecans, and fragrant and fresh basil.
- The salad is easy to make with just a few ingredients and minimal prep work. You can toast the pecans in advance and make the dressing ahead of time.
- The salad is adaptable to your preferences. You can swap goat cheese for gorgonzola cheese, use spinach instead of arugula, or add red onions for some bite.
- The salad is beautiful and elegant. The vibrant colors and shapes of the figs, arugula, and basil make this salad a feast for the eyes as well as the palate.
Ingredients you’ll need:
- Figs: Look for fresh figs that are ripe but not mushy. You can use any variety of figs, but we like black mission or brown turkey figs for their rich flavor and color.
- Arugula: Arugula adds a peppery and spicy kick to the salad. You can also use baby spinach or a mix of greens if you prefer a milder taste.
- Pecans: Pecans add a crunchy and nutty contrast to the salad. You can toast them in a skillet or in the oven for more flavor. You can also use walnuts or almonds instead of pecans.
- Goat cheese: Goat cheese adds a creamy and tangy element to the salad. You can crumble it over the salad or serve it on the side. You can also use gorgonzola cheese or feta cheese instead of goat cheese.
- Basil: Basil adds a fresh and aromatic touch to the salad. You can tear the leaves by hand or chop them roughly. You can also use mint or parsley instead of basil.
- Balsamic vanilla vinaigrette: This dressing is made with balsamic vinegar, maple syrup, vanilla extract, olive oil, salt, and pepper. It’s sweet, tangy, and rich with a hint of vanilla. You can whisk it in a bowl or shake it in a jar.
How to make arugula salad with figs and pecans:
- If you want to soften the bite of red onions, slice them thinly and soak them in salted water for 15 minutes. Drain well before using.
- Toast the pecans in a dry skillet over medium heat, stirring occasionally until golden and fragrant, about 5 to 6 minutes. Or bake them in a single layer on a baking sheet at 350°F for 10 to 15 minutes. Let them cool slightly before chopping them coarsely.
- Make the dressing by whisking together balsamic vinegar, maple syrup, vanilla extract, olive oil, salt, and pepper in a small bowl or jar.
- Place the arugula, pecans, onions (if using), and basil in a large salad bowl. Drizzle some of the dressing over the salad and toss gently to coat. You may not need all of the dressing; save some for later if you like.
- Cut the figs into quarters or halves depending on their size. Add them to the salad along with the goat cheese and toss lightly to combine.
- Taste the salad and adjust the seasoning with more salt, pepper, vinegar, or maple syrup if needed.
- Enjoy your arugula salad with figs and pecans!
