Fig Salad with Baby Arugula, Goat Cheese and Walnuts

12CDB236-D64B-4496-A05F-A467FEE017DC 3.JPG

I love fig season…and now is the time to enjoy them. Figs are great in salads and pair beautifully with soft cheeses like goat cheese as well as nuts like walnuts. The dressing for this salad is so delicious, that I will use it long after the season ends. Adjust the dressing and salad ingredients according the the amount of people you are serving.


1-1/2 teaspoons minced shallots (1/2 tablespoon)

  • 1 to 1-1/2 tablespoons white balsamic vinegar

  • 1 teaspoon honey

  • 1/8 teaspoon kosher salt or fine sea salt

  • 1/8 teaspoon freshly-ground black pepper

  • 2 tablespoons walnut oil

Fig Salad

  • 4 large fresh figs (or 8 small), I used Black Mission

  • 5 cups baby arugula (5 oz package)

  • 2 ounces goat cheese , crumbled

  • Instructions

    Toast the Walnuts

    • Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.

    Make the Vinaigrette

    • In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.

    • Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper.

    • Assemble the Fig Salad

      • Cut stems from figs and slice in quarters if large and in half if small.

      • Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.

      • If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.


Arugula with Butternut Squash Feta and Pine Nuts

I love Butternut Squash! Not only is it flavorful and low in calories (45 calories per 100 grams), but it is packed with beta carotene and  Vitamin A, B Complex Vitamins, including niacin and folate, as well as minerals such as potassium, iron, zinc and calcium.

Here is a simple yet delicious recipe for an Arugula salad with roasted Butternut Squash, Feta Cheese and Pine Nuts. There is no dressing needed, since the squash is already roasted, and then arugula absorbs the cheese delicately.

This is a perfect salad to enjoy as a meal.



  • 1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into ¾-inch cubes.

  • 2 teaspoons olive oil

  • Coarse salt and ground pepper

  • ¼ cup crumbled feta cheese (1 ounce)

  • 1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-sized pieces.



Preheat oven to 425 degrees F. In a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. Transfer squash to a bowl; gently toss with feta and arugula and serve. Serves 4.