Arugula Salad with Figs and Walnuts
Arugula Salad with Figs and Walnuts
Ingredients
For the Salad
- 5 ounces arugula, rinsed and thoroughly dried
- 8 fresh figs, stemmed and quartered
- 1/2 cup walnuts, halves or pieces, lightly toasted
- 4 ounces goat cheese, crumbled
- 1/4 red onion, medium, thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the balsamic vinaigrette: In a small bowl or jar, combine the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified. Set aside.
⏱️ 5 min
- 2
Toast the walnuts: Heat a dry skillet over medium heat. Add the walnut pieces and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool.
⏱️ 5 min
- 3
Prepare the salad components: Ensure the arugula is clean and dry. Stem and quarter the fresh figs. Thinly slice the red onion. Crumble the goat cheese.
⏱️ 7 min
- 4
Assemble the salad: In a large mixing bowl, gently combine the arugula, quartered figs, toasted walnuts, crumbled goat cheese, and thinly sliced red onion.
⏱️ 2 min
- 5
Dress and serve: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat all ingredients evenly. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arugula Salad with Figs and Walnuts
Ingredients
For the Salad
- 5 ounces arugula, rinsed and thoroughly dried
- 8 fresh figs, stemmed and quartered
- 1/2 cup walnuts, halves or pieces, lightly toasted
- 4 ounces goat cheese, crumbled
- 1/4 red onion, medium, thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the balsamic vinaigrette: In a small bowl or jar, combine the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified. Set aside.
⏱️ 5 min - 2
Toast the walnuts: Heat a dry skillet over medium heat. Add the walnut pieces and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool.
⏱️ 5 min - 3
Prepare the salad components: Ensure the arugula is clean and dry. Stem and quarter the fresh figs. Thinly slice the red onion. Crumble the goat cheese.
⏱️ 7 min - 4
Assemble the salad: In a large mixing bowl, gently combine the arugula, quartered figs, toasted walnuts, crumbled goat cheese, and thinly sliced red onion.
⏱️ 2 min - 5
Dress and serve: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat all ingredients evenly. Serve immediately.
⏱️ 1 min