This delicious fig and arugula salad with fresh figs, blue cheese and candied walnuts is an easy side dish or lunch that is perfect for transitioning to fall! (gluten-free, vegetarian)
Fresh figs are always a race against the clock. From the moment I see them appear at the market, it's a race to buy and enjoy as many figs as possible before they disappear again. And inevitably, it's always a race to eat them all before they go bad in the refrigerator. One of my favorite things to do with fresh figs is make a delicious arugula salad!
Why You'll Love This Salad
Figs and arugula are a match made in heaven. The sweet, earthy fruit pairs beautifully with peppery, delicate arugula. While figs and goat cheese are always a classic pairing, I switch things up here with flavorful blue cheese, punchy onion and and candied walnuts. A classic pairing of balsamic vinaigrette makes this salad irresistible.
The Ingredients
Each ingredient was expertly selected (by yours truly) for this salad to pair perfectly with fresh figs:
- Fresh figs (obviously.) If they're out of season, you can use dried figs.
- Arugula - Baby arugula is the very best green to pair with figs!
- Blue cheese - the strong flavor of blue cheese is delicious with figs. I prefer a more mild blue cheese, such as Gorgonzola or Bleu d'Auvergne.
- Candied walnuts - They're incredibly easy to make with just two ingredients - walnuts and maple syrup - and are just lightly sweetened so they don't overshadow the sweetness of the figs.
- Red onion - slice it ever-so-thinly to get just the right amount in each bite.
- Balsamic vinaigrette - balsamic is a classic pairing with figs, and it's a delicious dressing option on this salad. I use this easy Balsamic Vinaigrette Recipe from Bare Feet in the Kitchen, but you can use any balsamic vinaigrette.
Tips for Picking Out Fresh Figs
Choose figs with smooth, dry skin. They should feel slightly soft but not mushy. Figs don't ripen after harvest, so fruit that is too firm will not soften up. Figs should smell sweet, not sour. After purchasing, store figs in the refrigerator and use them as soon as possible, as they will spoil quickly.
How To Make a Fresh Fig Arugula Salad with Blue Cheese
- Make the candied walnuts. Heat a lightly oiled skilled over medium heat. Add the walnuts and cook, stirring for 2-3 minutes to toast. Drizzle with maple syrup and stir to coat. Continue to cook the walnuts for 1-2 minutes.
- Spread the walnuts on a piece of parchment or waxed paper to cool.
- Cut the figs into quarters vertically. Thinly slice the onion and crumble the blue cheese.
- Add arugula to a bowl and top with figs, onion, blue cheese, and cooled walnuts. Drizzle with balsamic vinaigrette and gently toss to coat. Serve immediately.
Recipe Variations
- Goat cheese or feta are delicious in place of blue cheese.
- You can use toasted walnuts if you don't feel like making the candied walnuts. Pecans are also great.
- Try adding prosciutto for a salty addition.
- If it's not fresh fig season, you can use dried figs.
Can This Salad Be Made Ahead?
This salad does not hold up well after making it, so it's best served right away. You can prep it up to 1-2 hours before dinner, but leave the dressing off until serving.
More Delicious Salads You'll Love
- Cara Cara Orange Arugula Salad
- Warm Fall Harvest Kale Salad
- Watermelon Feta and Arugula Grain Salad
- Roasted Beet Goat Cheese Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintFig Arugula Salad with Blue Cheese
This delicious fig and arugula salad with fresh figs, blue cheese and candied walnuts is an easy side dish or lunch that is perfect for transitioning to fall! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: salad
- Method: tossed
- Cuisine: American
Ingredients
- 5 cups baby arugula
- 4 fresh figs, quartered
- ¼ cup crumbled blue cheese
- ⅛ small red onion, thinly sliced
- ¼ cup candied walnuts (recipe below)
- 2-4 tbsps balsamic vinaigrette
For Candied Walnuts:
- Olive oil
- ¼ cup walnuts
- 2 tsps pure maple syrup
Instructions
- To make candied walnuts, lightly oil a nonstick skillet and heat over medium heat. Add walnuts and cook for 2-3 minutes to toast. Drizzle maple syrup over walnuts and cook, stirring, an additional 1-2 minutes. Remove from heat and spread onto a piece of parchment or waxed paper to cool.
- Place arugula in a large bowl. Top with quartered figs, blue cheese, sliced onion and cooled walnuts. Drizzle with dressing and toss gently to coat.
- Serve immediately or place in the refrigerator until ready to serve, no more than 1-2 hours.
Notes
- This salad is best served right after preparing. It doesn't hold up well to making ahead.
- If you don't want to make the candied walnuts, you can use toasted walnuts. Toast in a dry skillet or in the oven at 400°F for about 10 minutes.
- This salad is also delicious with goat cheese or feta in place of blue cheese.
Keywords: arugula salad with figs and blue cheese, fig arugula salad, fresh fig salad with blue cheese
This post was originally published in September 2016 and has been updated.
maria says
This salad looks amazing ...figs just make everything better! 4 days of winter sounds just about right to me 🙂 Thanks for sharing.
Kaleigh says
Thanks, Maria!
Paula Wesson, RDN says
What in interesting idea. I've had arugula in a salad before, but I've never put figs in one. I'll have to see if I can find figs at my local store.
Twisted Nutrition says
This just looks so light and refreshing! I love the combo of nuts + fruits + cheese in a salad! Great combo here and lovely photos!
Kaleigh says
Thanks so much! I love cheese + nuts + fruit with or without the salad ha!