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Fig Arugula Salad with Blue Cheese

overhead view of fig arugula salad with a gold spoon of balsamic dressing beside it.
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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)

Ingredients

Scale
  •  5 cups baby arugula
  • 4 fresh figs, quartered
  • 1/4 cup crumbled blue cheese
  • 1/8 small red onion, thinly sliced
  • 1/4 cup candied walnuts (recipe below)
  • 2-4 tbsps balsamic vinaigrette

For Candied Walnuts:

  • Olive oil
  • 1/4 cup walnuts
  • 2 tsps pure maple syrup

Instructions

  1. 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.
  2. 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.
  3. 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

Find it online: https://livelytable.com/fig-and-arugula-salad/