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fig salad with arugula, prosciutto, and pistachios on wooden board
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5 from 18 votes

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
Prep Time5 minutes
Course: Salad
Cuisine: American, Mediterranean
Keyword: anti-inflammatory, fiber-rich, summer
Servings: 2

Ingredients

  • 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
  • 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

Instructions

  • 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.
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