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This Fig Salad with Goat Cheese and Walnuts is perfect simple salad that has lots of flavor and texture. A blend of baby spinach and peppery baby arugula is topped with fresh ripe figs, crumbled goat cheese, toasted walnuts and is drizzled with a homemade fig balsamic vinaigrette. Yields 4 to 6 servings.
What does one do when they stumble upon 2 pounds of beautiful fresh figs at their local Costco?
You guessed it, you buy them! Then I scrapped all my recipe plans for the week just so I can use every last fig. And I did. The first recipe I’m sharing is this ridiculously delicious and easy fig and goat cheese salad. A blend of baby arugula and baby spinach is the base and is topped with quartered fresh figs, toasted walnuts, tangy crumbled goat cheese. This salad is then drizzled in a simple homemade fig balsamic vinaigrette.
So easy, fresh and incredibly delicious!
To Make This Fig Salad with Goat Cheese and Walnuts You Will Need:
for the vinaigrette:
- balsamic vinegar – Lends a complex sweetness and tartness with notes of fig, molasses and prune (to name a few).
- fig jam – Adds a touch of sweetness and delicious fig flavor.
- kosher salt – Enhances the flavors in the dressing.
- freshly ground black pepper – For distinct bite and flavor.
- tahini – Lends creaminess and subtle nutty flavor.
- roasted walnut oil – Lends richness and delicious nutty flavor.
for the salad:
- walnuts – Toasted whole in a dry skillet until fragrant.
- blend of both baby spinach and arugula – You can find this pre mixed or combine the two on your own.
- goat cheese – For additional creaminess and funk. I avoid pre-crumbled as it’s usually coated in an anti-caking powder.
- fresh figs – Use any fresh figs you prefer.
Make The Fig Balsamic Vinaigrette:
In a glass jar or container with a tight fitting lid, measure and add 1/4 cup balsamic vinegar, 2 tablespoons fig jam or preserves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 teaspoons tahini, 1/2 cup roasted walnut oil.
Secure the ligand shake well.
Prep the Ingredients:
Wash 8 to 10 small figs and slice of the stem and then cut into quarters
In a small pan, add a generous ½ cup of walnuts. Heat over medium to medium-low and toast until fragrant.
Build The Salad:
On a large serving platter, large bowl or individual bowls, arrange 5 ounces of a baby spinach and arugula blend. Top with the quartered fresh figs.
Add the toasted walnuts and crumble 2 ounces of goat cheese over top as well.
Drizzle with desired amount of dressing.
I like to add a little extra freshly ground black pepper over top too.
The juicy sweetness of the figs paired with the tangy goat cheese, peppery arugula and crunch walnuts is a match made in salad heaven.
If wanting to add protein to this salad, I would add torn prosciutto. However you can serve along side your favorite protein like roast chicken or duck, salmon or your favorite plant based proteins.
Click Here For More Fresh and Delicious Salad Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Fig Salad with Goat Cheese and Walnuts
This Fig Salad with Goat Cheese and Walnuts is perfect simple salad that has lots of flavor and texture. A blend of baby spinach and peppery baby arugula is topped with fresh ripe figs, crumbled goat cheese, toasted walnuts and is drizzled with a homemade fig balsamic vinaigrette.
FOR THE VINAIGRETTE:
- 1/4 cup balsamic vinegar
- 2 tablespoons fig jam or preserves, generous tablespoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons tahini
- 1/2 cup roasted walnut oil
FOR THE SALAD:
- 1/2 cup walnuts
- 5 ounces baby spinach and arugula blend
- 8 to 10 fresh figs, stems removed, quartered
- 2 ounces goat cheese, freshly crumbled
MAKE THE VINAIGRETTE:
-
In a glass jar or container with a tight fitting lid, measure and add the balsamic vinegar, fig jam, kosher salt, black pepper, tahini and roasted walnut oil.Secure the lid and shave well to combine
BUILD THE SALAD:
-
In a small pan, add a generous ½ cup of walnuts. Heat over medium to medium-low and toast until fragrant. Remove and let cool.
-
On a large serving platter, large bowl or individual bowls, arrange the baby spinach and arugula blend. Top with the quartered fresh figs. Sprinkle the toasted walnuts and goat cheese over top as well. Drizzle with desired amount of dressing and add freshly ground black pepper over top.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1serving, Calories: 336kcal, Carbohydrates: 20g, Protein: 5g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 253mg, Potassium: 356mg, Fiber: 3g, Sugar: 15g, Vitamin A: 2411IU, Vitamin C: 9mg, Calcium: 76mg, Iron: 2mg
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Laurie McNamara
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