Walnuts and Fig Salad with Goat Cheese

This Fig Salad with Goat Cheese and Walnuts is dependable simple salad that has lots of flavor and texture. A blend of baby spinach and peppery baby arugula is topped with fresh ripe figs, crumbled goat cheese, toasted walnuts and is drizzled with a from-scratch fig balsamic vinaigrette. Yields 4 to 6 servings.

What does one do when they stumble upon 2 pounds of handsome fresh figs at their local Costco?

You guessed it, you buy them! Then I scrapped all my recipe plans for the week only so I can use every last fig. And I did. The first recipe I’m sharing is this ridiculously satisfying and straightforward fig and goat cheese salad. A blend of baby arugula and baby spinach is the base and is topped with quartered fresh figs, toasted walnuts, tangy crumbled goat cheese. This salad is then drizzled in a simple from-scratch fig balsamic vinaigrette.

So straightforward, fresh and incredibly flavor-packed!

To cook this Fig Salad with Goat Cheese and Walnuts Set out:

for the vinaigrette:

• balsamic vinegar – Lends a complex sweetness and tartness with notes of fig, molasses and prune (to name a few).
• fig jam – Adds a touch of sweetness and satisfying fig flavor.
• kosher salt – Enhances the flavors in the dressing.
• freshly ground black pepper – For distinct bite and flavor.
• tahini – Lends creaminess and subtle nutty flavor.
• roasted walnut oil – Lends richness and flavor-packed nutty flavor.

for the salad:

• walnuts – Toasted whole in a dry skillet until fragrant.
• blend of both baby spinach and arugula – You can find this pre mixed or combine the two on your own.
• goat cheese – For additional creaminess and funk. I avoid pre-crumbled as it’s usually coated in an anti-caking powder.
• fresh figs – Use any fresh figs you prefer.

Make The Fig Balsamic Vinaigrette:

In a glass jar or container with a tight fitting lid, measure and add 1/4 cup balsamic vinegar, 2 tablespoons fig jam or preserves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 teaspoons tahini, 1/2 cup roasted walnut oil.

Secure the ligand shake well.

Prep the Ingredients:

Wash 8 to 10 small figs and slice of the stem and then cut into quarters

In a small pan, add a generous ½ cup of walnuts. Heat over medium to medium-low and toast until fragrant.

Build The Salad:

On a large serving platter, large bowl or individual bowls, arrange 5 ounces of a baby spinach and arugula blend. Top with the quartered fresh figs.

Add the toasted walnuts and crumble 2 ounces of goat cheese over top as well.

Drizzle with desired amount of dressing.

I like to add a little extra freshly ground black pepper over top too.

The juicy sweetness of the figs paired with the tangy goat cheese, peppery arugula and crunch walnuts is a match made in salad heaven.

If wanting to add protein to this salad, I would add torn prosciutto. However you can serve along side your regular protein like roast chicken or duck, salmon or your regular plant based proteins.

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Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!