A delicious fig and arugula salad with dried cherries, gorgonzola and candied walnut is a healthy and indulgent salad that is perfect for transitioning to fall. (gluten-free)
Here in Texas, we’re very slowly easing our way into fall. We’re celebrating that it’s no longer 100-plus degrees outside, but also still taking full advantage of our grills, corn on the cob, and chile peppers! We’re aren’t quite ready to whip out the pumpkin spice lattes yet. I mean, let’s get real, we’re still wearing shorts.
I love summer as much as just about anyone can, so I’m perfectly fine living where winter lasts about 4 days and fall is just as short. BUT on the other hand, I’m seeing all of my favorite food bloggers post their pumpkin recipes and I’m like WAIT FOR ME!
But still, it just doesn’t feel right sharing pumpkin pancakes when I am still craving popsicles and ice cream in the blistering sun. My solution? I’m going to stick my pinky toe in the water with this Fig and Arugula Salad.
I love this salad because it is just ‘fall’ enough to feel like I’m not completely out of touch with the seasons, but I can also not sweat while making and eating it. It’s full of seasonal goodies like fresh sweet figs and spicy arugula with just a hint of what’s to come with maple candied walnuts and dried cherries. It’s the perfect compromise between summer and fall.
And as far as salads go, this fig and arugula salad is not only healthy, but super indulgent! The gorgonzola perfectly complements the figs and walnuts, while the peppery arugula provides a lovely green vehicle so that you aren’t just eating trail mix with a fork. I like to top mine with a blush vinaigrette, but balsamic would be divine as well.
If you aren’t quite ready to pull out your scarf and commit to pumpkin everything, bridge the divide with this delicious fig and arugula salad. Happy almost Fall, y’all!
A delicious fig and arugula salad with dried cherries, gorgonzola and candied walnut is a healthy and indulgent salad that is perfect for transitioning to fall.
- 4 cups baby arugula
- 4 figs, sliced
- 1/4 cup crumbled gorgonzola
- 1/4 cup dried cherries
- 1/4 cup candied walnuts (see recipe below)
- 2 tbsp blush vinaigrette
- Olive oil spray
- 1/4 cup walnuts
- 1 tsp pure maple syrup
- To make candied walnuts, spray a non-stick skillet with olive oil cooking spray. Add walnuts and drizzle maple syrup over them. Cook over medium heat until fragrant, stirring. Remove from heat and let cool before breaking into pieces.
- In a large bowl add arugula, sliced figs, gorgonzola, cherries, and cooled walnuts. Toss with dressing and serve immediately or place in the refrigerator until ready to serve.
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