This Arugula Salad with Figs and Goat’s Cheese is the perfect combination of sweet, savoury, and earthy. The fresh figs are tender and sweet, the goat cheese is creamy, the toasted walnuts give a satisfying crunch, and thinly sliced white mushrooms add just the right amount of earthiness. Toss it all together with a homemade walnut oil vinaigrette, and you’ve got a dish that’s as impressive as it is easy to make.
What Makes This Arugula Salad with Figs and Goat Cheese So Special?
- Balanced Flavours: The sweetness of ripe figs plays off the tangy goat cheese, while the white mushrooms and toasted walnuts bring in savoury, earthy notes.
- Fresh, Seasonal Ingredients: This salad is best made when figs are in season, typically late summer to early fall, but it’s flexible enough to enjoy year-round with a few simple swaps.
- A Visual Stunner: With the deep hues of figs and bright green arugula, this salad is as beautiful as it is delicious.
- Nutty, Tangy Vinaigrette: A simple walnut oil vinaigrette ties everything together, adding richness without overpowering the natural flavours of the salad.
What You’ll Need for This Fig Salad (and a Few Tips)
- Fresh Figs: Look for 4-6 plump, ripe figs that give slightly when you press them. If they’re out of season, you can substitute with fresh pears or apples.
- Baby Arugula: Baby arugula provides a subtle peppery bite. Not into arugula? Mixed greens (mesclun) or baby spinach are great substitutes.
- Toasted Walnuts: Toast the walnuts in a dry skillet until golden brown and fragrant. Toasting enhances their flavour and adds crunch.
- Goat Cheese (or Feta): Crumbled goat cheese adds a creamy, tangy contrast. For a sharper, saltier bite, feel free to swap in feta.
- White Mushrooms: Thinly sliced white mushrooms bring an earthy flavour that complements the sweetness of the figs.
- Optional Prosciutto or Bacon: Add crumbled prosciutto or crispy bacon for a savoury, salty kick.
Why Even Mushroom Skeptics Will Love White Mushrooms in This Salad
White mushrooms are a subtle yet essential part of this salad, and they’re perfect for people who might not be big mushroom fans. Their mild flavour blends seamlessly with the sweetness of figs and the tangy goat cheese, so they don’t steal the show—they just quietly elevate everything else. Raw, they offer a firm texture that adds just the right amount of crunch, balancing the softer ingredients perfectly. Plus, they’re loaded with good-for-you nutrients like fibre and B vitamins. And don’t worry, they won’t get soggy—they soak up the vinaigrette beautifully while keeping their bite. Even if mushrooms aren’t your thing, these just might change your mind!
How to Make this Salad with Figs and Goat’s Cheese (Step-by-Step, but Super Easy)
- First things first—toast your walnuts. It takes just a few minutes, but it makes a huge difference. Simply toss them in a dry skillet over medium heat and stir frequently until they’re golden and smell amazing, about 3-4 minutes. Set them aside to cool while you prep the rest of the salad.
- Next, slice your figs in quarters and slice the white mushrooms as thinly as possible. Crumble your goat cheese, and now you’re ready to assemble.
- Grab a big platter or salad bowl and spread out the baby arugula as the base. Arrange most of the figs, mushrooms, toasted walnuts, and crumbled goat cheese over the top, reserving a small amount of each for garnishing after you dress the salad. If you’re adding prosciutto or bacon, sprinkle some in now for that extra savoury bite, and save a little for garnish later.
- For the vinaigrette, whisk together minced shallot, white balsamic vinegar, honey, salt, and pepper. Slowly drizzle in the walnut oil while whisking, and keep going until it’s smooth and emulsified. Pour the dressing over the salad right before serving, and toss gently to coat everything evenly.
- To finish, sprinkle the reserved figs, mushrooms, walnuts, and cheese on top for a beautiful finishing touch that adds both beauty and a final burst of flavour.
That’s it! You’ve just made a gorgeous, restaurant-worthy salad in under 15 minutes.
Fig Salad Vinaigrette Options
- Walnut Oil Vinaigrette with minced shallots, white balsamic vinegar, honey, salt, and pepper.
- Alternative Dressing with extra-virgin olive oil, balsamic vinegar, honey, and Dijon mustard.
Pairing Ideas for Arugula Salad with Figs
- Grilled Chicken: Light, savoury, and just the right amount of hearty. Grilled chicken is the perfect protein to keep things simple while letting the sweet figs and creamy goat cheese shine.
- Roasted Salmon: Rich and buttery, roasted salmon pairs like a dream with the bright flavours of this salad. It’s an elegant, healthy option that feels a little indulgent without being heavy.
- Crusty Bread or Focaccia: A warm slice of crusty bread or focaccia is all you need to round out this meal. Perfect for soaking up that tangy vinaigrette, it’s simple, satisfying, and lets the salad take center stage.
These pairings bring just the right balance to this salad, making it the ultimate fresh and easy meal.
Common Questions About Arugula Salad with Figs
Yes! You can prep everything in advance—just keep the dressing separate and toss it all together right before serving to avoid soggy greens.
If figs aren’t in season, try fresh pears, apples, or even peaches. Dried figs can also work—just rehydrate them in warm water for a few minutes first.
Absolutely! Olive oil is a great substitute if you don’t have walnut oil on hand. The flavour will be slightly different, but it’ll still be delicious.
Absolutely! White button mushrooms are safe to eat raw and add a mild, delicate flavour to salads. Their subtle earthiness won’t overpower other ingredients, making them ideal even for those who aren’t big mushroom fans. While optional, they bring a nice flavour and texture contrast to the softer elements like figs and goat cheese, adding a touch of complexity without overwhelming the dish.
Love Figs? Here’s How to Enjoy Them!
If you’re a fig fan, you’ll love my Fig and Blackberry Crumble recipe—it’s a must-try! Or, for a simple treat, top your Sunday pancakes or favourite bowl of oatmeal with fresh figs for an extra touch of sweetness. You can also try using dried figs to make my delicious Fig Granola for a wholesome, fruity breakfast option.
Arugula Salad with Figs and Goat’s Cheese
Ingredients
For the Salad:
- 4-6 fresh figs, sliced into halves or quarters
- 100 g baby arugula
- 25 g walnuts, toasted and roughly chopped
- 60 g goat cheese, crumbled (or feta as an alternative)
- 100 g white mushrooms, thinly sliced
- 2 slices proscuitto or bacon, cooked and crumbled (optional)
For the Walnut Oil Vinaigrette:
- 1 small shallot, minced
- 1 ½ tablespoons white balsamic vinegar
- 1 teaspoon honey (or maple syrup)
- Sea salt and freshly ground black pepper, to taste
- 2 1/2 tablespoons walnut oil
Method
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Toast the Walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.
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Prepare the Vinaigrette: In a small bowl, whisk together the minced shallot, white balsamic vinegar, honey, salt, and pepper. Gradually drizzle in the walnut oil while whisking continuously until the dressing is emulsified. Set aside.
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Assemble the Salad: In a large salad bowl or on individual plates, spread the baby arugula as the base. Arrange most of the figs, mushrooms, toasted walnuts, and crumbled goat cheese over the arugula, reserving a small amount of each for garnish.
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Dress the Salad: Drizzle the vinaigrette over the salad just before serving. Toss gently to coat everything evenly, ensuring all ingredients are lightly dressed.
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Finish and Serve: After tossing, garnish with the reserved figs, mushrooms, walnuts, and goat cheese. If you're using prosciutto or bacon, sprinkle it on top for an extra savoury touch. Serve immediately as a light main course or a side dish. Enjoy!
Notes
Customisation: Feel free to switch the arugula for mixed greens or baby spinach, and adjust the cheese or nuts to your liking.
Alternative Dressing: If you’re looking for a different flavour or don’t have walnut oil on hand, this honey-balsamic vinaigrette is a great alternative. Made with extra-virgin olive oil, balsamic vinegar, honey, and a hint of Dijon mustard, it adds a tangy-sweet touch to the salad.
Honey-Balsamic Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey (or maple syrup)
½ teaspoon Dijon mustard (optional)
Salt and pepper, to taste
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