Fig and Goat Cheese Salad Recipe
Warming the honey and balsamic dressing briefly before tossing it with the greens softens its sharpness just enough to balance the ripe sweetness of the figs and the tang of the goat cheese, without cooking anything.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 5 oz mixed greens or arugula
- 8 whole fresh figs, quartered
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
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Instructions
- 1Toast the walnuts in a dry skillet over medium heat, stirring often, for 3-4 minutes, until fragrant, then set aside to cool.
- 2Warm the balsamic vinegar and honey together in a small saucepan over low heat for 1-2 minutes, just until slightly thinner and fragrant.
- 3Remove from heat and whisk in the olive oil, salt, and pepper until emulsified.
- 4Arrange the greens on a platter and drizzle with about two-thirds of the dressing, tossing gently to coat.
- 5Top with the quartered figs, crumbled goat cheese, and toasted walnuts.
- 6Drizzle with the remaining dressing just before serving.
Tips & variations
- Swap walnuts for toasted pecans or pistachios, and goat cheese for a soft blue cheese, if you want a different flavor pairing.
- A few thin shavings of prosciutto make this a heartier, more meal-sized salad.
- No fresh figs? Use dried figs, soaked in warm water for 10 minutes and quartered, though the texture will be chewier than fresh.
Storage & reheating
Best assembled just before serving. Store any undressed components separately in the refrigerator for up to 2 days; once dressed, the greens wilt and the figs release juice within a few hours, so this salad doesn't keep well fully assembled.
Nutrition
A fiber-rich salad with moderate fat and protein from the goat cheese and walnuts, and natural sugar from the figs.
Tips from the Tulo kitchen
- Toast the walnuts before you start anything else, they burn quickly and it's easy to forget them once the dressing and figs are underway.
- Handle the ripe figs gently once quartered, they bruise and lose their shape easily if tossed roughly with the rest of the salad.
FAQ
Can I make this salad ahead of time?
Prep the components separately, toasted walnuts, dressing, and washed greens, up to 2 days ahead, but wait to slice the figs and assemble the salad until just before serving so the greens don't wilt and the figs stay fresh.
What can I use instead of fresh figs?
Dried figs work well outside fig season, soak them in warm water for about 10 minutes to soften before quartering, they'll be chewier than fresh but still pair nicely with the goat cheese and walnuts.
Why warm the balsamic vinegar for the dressing?
A brief warm-up softens balsamic's sharp acidity and helps it blend more smoothly with the honey and olive oil, giving a rounder dressing than whisking everything together cold.
