Looking for a salad that has a perfect balance of sweet and savory? Enter this Fig & Goat Cheese Salad. Fresh figs, peppery arugula, candied walnuts, tangy goat cheese, and fresh basil, dressed with a creamy balsamic dressing. Pour yourself a glass of white wine and enjoy!
Jump to Recipe
It’s fresh fig season! This salad is a great and easy way to use them. The most time-consuming thing is making the dressing and candying the honey walnuts. If you don’t have time to make either, just use a store-bought balsamic dressing and skip candying the walnuts. Although, I HIGHLY recommend taking these extra steps.
To start, we are going to make the candied walnuts and the creamy balsamic dressing.
HOW TO CANDY NUTS
First, let’s candy the walnuts! Candying might sound a little intimidating, but it is so easy. Just make sure to keep an eye on the nuts so they don’t burn and you will be fine. I like to use honey instead of sugar to make it slightly healthier. Plus, I love the flavor of honey with the toasty nuts.
First, preheat your oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. In a bowl combine the walnuts, honey, cinnamon, and salt and stir to coat the walnuts. Pour coated nuts on the lined baking sheet and spread in an even layer. Bake walnuts for 10-15 minutes, stirring when the honey starts to bubble. Take out when nuts are golden brown and let cool on a baking sheet. Once cooled, break the clumps of nuts apart.
This recipe creates more candied walnuts than you will probably use in the salad, but I always like to make extra just to have around to throw in salads or just to snack on. Plus, they have a pretty long shelf life. If your putting in the effort to make them, might as well make extra, right?
TIPS TO MAKE A SUPER CREAMY DRESSING
While the nuts cool, make the creamy balsamic dressing. I like to use a blender to emulsify the ingredients together. This is what creates a super creamy dressing. You can easily you a jar instead and shake all the ingredients together, but it won’t get as creamy.
To the blender add, garlic cloves, fresh rosemary, dijon mustard, honey, lemon juice, balsamic vinegar and salt and pepper and blend. With the blender still running, slowly add the olive oil and blend until super creamy.
OPTIONAL TOPPINGS
This salad is delicious on its own, but you may be craving more. Maybe you want some protein, more veggies, or more fruit? Here are some additional toppings that would be great on this salad!
For a heartier salad add some additional protein:
- sliced prosciutto
- shredded chicken
- cooked quinoa
Or for some more sweetness add:
- nectarines or peaches (really delicious with the white variety)
- apples
- pears
- blueberries or sliced strawberries
- dried cranberries
Or add some additional veggies:
- mix kale or spinach with the arugula
- cucumbers
- roasted asparagus
- roasted sweet potatoes
The options are really endless with this salad so have fun with the toppings!
If you make my Fig and Goat Cheese Salad, please comment below! Or tag me on Instagram and use #myfoodobsessions. I am obsessed with food photos and I would absolutely love to see what you make!
Fig and Goat Cheese Salad
Looking for a salad that has a perfect balance of sweet and savory? This salad is it!
Ingredients
6 ripe fresh figs cut in half
4 cups arugula
1/2 cup candied honey walnuts
4 ounces of crumbled goat cheese
1/4 cup chiffonade basil
flakey sea salt and cracked pepper for serving- Candied Honey Walnuts
1 cup walnuts
1/4 cup honey
pinch of salt and cinnamon
- Balsamic Dressing
1 cup olive oil
1/2 cup balsamic vinegar
1 garlic clove
2 sprigs fresh rosemary
2 tablespoons honey
2 tablespoons dijon mustard
1 lemon juiced/zested
1 teaspoon salt
1/2 teaspoon pepper
Directions
- Candied Honey Walnuts
- Preheat your oven to 350°F.
- Line a baking sheet with a silicone mat or parchment paper. In a small bowl, combine the walnuts, honey, cinnamon, and salt and stir to coat the walnuts.
- Pour coated nuts on the prepared baking sheet and spread in an even layer. Bake walnuts for 10-15 minutes, stirring when the honey starts to bubble. Take out when nuts are golden brown and let cool on a baking sheet. Once cooled, break the clumps of nuts apart.
- Creamy Balsamic Dressing
- While the walnuts are baking make the creamy balsamic dressing. In a blender add, garlic cloves, fresh rosemary, dijon mustard, honey, lemon juice, balsamic vinegar, and salt and pepper, and blend. With the blender still running, slowly add the olive oil and blend until super creamy.
- Assembly
- In a large bowl add the arugula and toss with a drizzle of dressing. Add your sliced figs, candied walnuts, crumbled goat cheese, and chiffonade basil. Add an additional drizzle of dressing and season with flakey salt and freshly cracked black pepper.
Discover more from my food obsessions
Subscribe to get the latest posts sent to your email.