Description
A fresh and elegant fall salad with sweet figs, peppery arugula, creamy goat cheese, and crunchy pecans, tossed in a balsamic vanilla vinaigrette.
Ingredients
- 1/4 cup red onion, thinly sliced
- 1/2 cup toasted pecans
- 5 ounces baby arugula (about 6–7 cups)
- 6–8 figs, stems removed and quartered
- 10–15 basil leaves, torn
- 1/2 cup firm goat cheese, crumbled
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon vanilla (optional)
Instructions
1. Thinly slice red onion and soak in salted water for 15 minutes if desired, then drain.
2. Toast pecans in a dry skillet over medium heat for 5–6 minutes until fragrant.
3. Place arugula, pecans, drained onions, and basil in a large bowl.
4. Drizzle in dressing ingredients or pre-mix them separately, then toss until greens are lightly coated.
5. Add figs and goat cheese and gently toss to combine.
6. Taste and adjust vinegar or maple syrup as desired, then serve immediately.
Notes
Use very cold goat cheese for easier crumbling.
Toasted walnuts can be substituted for pecans if desired.
Gorgonzola can replace goat cheese for a stronger flavor.
For best results, assemble just before serving to keep ingredients fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 15.3 g
- Sodium: 263 mg
- Fat: 20.5 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 19.4 g
- Fiber: 3.3 g
- Protein: 4 g
- Cholesterol: 5.3 mg