Quick Fig Goat Cheese Walnut Salad

Here’s my go-to fig and goat cheese salad recipe, with fresh figs, creamy goat cheese, crunchy walnuts, and leafy greens, all tied together with a simple honey balsamic dressing.

This salad has become my weekly lunch staple during fig season. I often make extra dressing to keep in the fridge for quick salads throughout the week. Perfect for a light lunch or as a side dish for dinner, don’t you think?

What Kind of Figs Should I Use?

Fresh figs are the star of this salad, and you’ve got several tasty options to choose from. Black Mission figs are probably the most common variety you’ll find at the store – they’re sweet and jammy with a deep purple skin. Brown Turkey figs are another great choice, with a milder sweetness that works really well in salads. When picking your figs, look for ones that are soft but not mushy, and avoid any with bruises or splits. Since fresh figs have a pretty short season (usually late summer to early fall), you might need to plan this salad around when they’re available at your local market. If you absolutely can’t find fresh figs, you can use dried figs in a pinch – just soak them in warm water for about 30 minutes to soften them up first.

Options for Substitutions

This salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Arugula: Not everyone loves arugula’s peppery kick. You can easily swap it with baby spinach, mixed salad greens, or even butter lettuce for a milder taste.
• Goat cheese: If you’re not a fan of goat cheese, try using crumbled feta, blue cheese, or even small chunks of brie. For a dairy-free option, try avocado slices.
• Walnuts: Any nuts work well here – try pecans, almonds, or pistachios. Just make sure to toast them first for the best flavor.
• Figs: When figs aren’t in season, you can use pears, apples, or even dried figs. Fresh peaches work great in summer too.
• Walnut oil: Regular olive oil works just fine if you don’t have walnut oil. You could also try hazelnut oil for a different nutty flavor.
• Honey: Maple syrup or agave nectar can replace honey if you want to make it vegan. You might need to adjust the amount slightly to taste.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this salad is using cold goat cheese straight from the fridge – letting it come to room temperature for 15-20 minutes makes it creamier and easier to crumble evenly over your greens.

Another common error is not toasting the walnuts beforehand – just 5-7 minutes in a dry pan over medium heat will bring out their natural oils and add a wonderful nutty crunch to your salad.

When it comes to the dressing, mixing it directly into the salad can lead to overdressed, wilted arugula – instead, toss the greens with just enough dressing to coat them lightly, then add the figs, goat cheese, and walnuts on top.

For the best fig flavor and presentation, choose figs that yield slightly to pressure but aren’t too soft, and slice them just before serving to prevent them from getting mushy.

What to Serve With Fig and Goat Cheese Salad?

This elegant salad works really well as a starter, but you can easily turn it into a complete meal with a few simple additions. A piece of crusty French bread or warm sourdough on the side is perfect for soaking up the tangy dressing and complementing the creamy goat cheese. For a more substantial meal, try adding some grilled chicken breast or seared salmon – the protein pairs wonderfully with the sweet figs and peppery arugula. If you’re keeping things vegetarian, a small bowl of roasted butternut squash soup makes this salad feel extra cozy and filling, especially during fig season in the fall.

Storage Instructions

Prep Ahead: If you want to get ahead, you can toast the walnuts and make the dressing up to 3 days in advance. Keep the dressing in a small jar in the fridge, and store the toasted walnuts in an airtight container at room temperature.

Keep Fresh: Once assembled, this salad is best enjoyed right away while the arugula is crisp and the figs are fresh. If needed, you can store the undressed components separately – keep the arugula and sliced figs in separate containers in the fridge for up to 2 days.

Assemble: When you’re ready to serve, just toss all the ingredients together with the dressing. It’s that simple! If you have leftover dressed salad, it won’t keep well since the leaves will get soggy, so try to dress only what you plan to eat.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 70g arugula leaves
• 50g goat cheese
• A generous handful of walnuts
• 4-5 figs, cut into slices
• 2 tablespoons olive oil
• 1 tablespoon walnut oil (or extra olive oil)
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• A pinch of salt and pepper

Step 1: Toast the Walnuts

Begin by placing a dry frying pan over medium heat.

Add the walnuts and toast them for a couple of minutes, stirring occasionally, until they are fragrant and have a golden hue.

Once toasted, remove the walnuts from the pan and set them aside to cool.

After cooling, roughly chop the walnuts for later use.

Step 2: Prepare the Salad Dressing

Gather all of your salad dressing ingredients and place them in a jar with a tight-fitting lid, such as an empty nut butter jar.

Secure the lid and shake vigorously until the mixture forms a thickened emulsion, ensuring the dressing has a smooth, creamy consistency.

Step 3: Assemble the Salad

Place the rocket (arugula) in a large salad bowl.

Evenly distribute the fig slices over the rocket.

Add chunks of goat cheese for a creamy, tangy touch.

Sprinkle the toasted, chopped walnuts over the top to add a delightful crunch and nutty flavor.

Step 4: Dress and Serve the Salad

Drizzle the prepared salad dressing over the assembled salad.

Toss gently to coat all the ingredients evenly with the dressing.

Serve immediately, and enjoy your flavorful and refreshing salad!