Arugula Fig Salad with Goat Cheese and Pistachios
When figs are in season, they're the perfect sweet complement to bitter, peppery arugula in this well-balanced salad
Course: Salad
Cuisine: American, Mediterranean
Keyword: anti-inflammatory, fiber-rich, summer
Servings: 2
- 6 cups wild arugula (about three generous handfuls)
- 6-8 fresh figs, quartered length-wise
- 4 ounces goat cheese, crumbled
- ¼ cup shelled pistachios, roasted
- ⅛ red onion, thinly sliced length-wise
- 1 lemon
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt plus more to taste
- optional: a few slices of prosciutto torn into small ribbons and draped over the salad
- optional dressing: Hot Honey Balsamic Vinaigrette
Place arugula on a large cutting board or shallow bowl. Arrange quartered figs, goat cheese, pistachios, and red onions over arugula.
Squeeze lemon juice over salad. Drizzle with olive oil. Sprinkle with sea salt. Drape prosciutto over salad if using.
Taste for seasoning and adjust lemon juice and/or salt as needed.