A fresh salad like this fig and goat's cheese salad with arugula that is peppery, sweet and savory hits all the right notes for me. The salad is ridiculously easy to put together once you have the ingredients at hand.
Since the husband is growing a lot of rocket or arugula, it is finding its way in a lot of my salads these days. This recipe needs ripe figs. I gobble up a few while chopping.
You may use feta or vegan feta but don’t skip it as it gives a nice savory and cheesy taste to the salad. This works as a lovely starter, side or even a main dish if you add a nice protein. Being sweet, it can double up as a sweet treat too.
You may also like cucumber and beet salad, Vietnamese cucumber salad, cucumber, tomato salad and avocado cucumber salad
Ingredients
Figs: Ripe figs are the star here. I have used small ripe figs about 200 gm or 7 oz.
Rocket (Arugula): I have used 2 cups of arugula leaves.
Goat cheese: Crumbled goat cheese is perfect here. About 50 gm. or 1.5 oz. is best.
Cashews: I have used a handful of roasted cashews for the crunchy taste.
Dressing: Extra virgin olive oil, balsamic vinegar, honey, salt and pepper are used for the dressing.
Instructions
To prep for the salad, wash and dry the rocket leaves. Wash, dry and halve the figs. If using large figs you can quarter them. Roast the nuts you are using. I love cashews and walnuts. Almonds or pecans also work fine.
In a serving plate, arrange the rocket leaves. Place figs on top. Sprinkle toasted cashews and crumble goat cheese on top.
Prepare the dressing by adding together extra virgin olive oil, balsamic vinegar, honey or maple syrup, salt and pepper. Beat it well or shake in a jar.
Pour the dressing generously all over the salad and serve. Your tasty fig, rocket and goat cheese salad is ready to serve.
Enjoy.
Expert Tips
1. This salad needs ripe and fresh figs as the star of the salad.
2. Adjust the dressing to suit your taste. Balance out the sweet, sour and savory well.
3. You can substitute the nuts as per taste. You can also add berries or peaches to the salad. You can use goat’s cheese in place of feta.
4. The salad cannot be stored much after it has been dressed. You can prepare and keep the other ingredients and dress the salad just before serving.
Here's the recipe card:
📖 Recipe Card
Fig and Goat Cheese Salad
Equipment
Ingredients
- 7 oz. figs or 200 gms.
- 1.5 oz goat cheese or 50 gm.
- 2 cups arugula or rocket
Dressing
- 1 tbsp. extra virgin olive oil
- 2 tsp. balsamic vinegar
- ¼ tsp. cracked pepper
- 1 tsp. honey or maple syrup
- ¼ tsp. salt
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Instructions
- To prep for the salad, wash and dry the rocket leaves. Wash, dry and halve the figs. If using large figs you can quarter them. Roast the nuts you are using. I love cashews and walnuts. Almonds or pecans also work fine.
- In a serving plate, arrange the rocket leaves. Place figs on top. Sprinkle toasted cashews and crumble goat cheese on top.
- Prepare the dressing by adding together extra virgin olive oil, balsamic vinegar, honey or maple syrup, salt and pepper. Beat it well or shake in a jar.
- Pour the dressing generously all over the salad and serve. Your tasty fig, rocket and goat cheese salad is ready to serve.
- Enjoy.
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