Simple Fig & Arugula Salad
This Simple Fig & Arugula Salad is a refreshing and nutrient-packed dish that comes together in minutes, perfect for a light lunch or elegant side.
For 2 servings
Gently wash and thoroughly dry the fresh arugula. Set aside in a large mixing bowl.
Rinse the fresh figs under cool water. Pat them dry, trim off the stem end, and then carefully quarter each fig.
In a small jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, honey (if using), a pinch of sea salt, and a pinch of freshly ground black pepper. Secure the lid and shake vigorously until the dressing is well emulsified.
Add the quartered figs to the bowl with the arugula.
Drizzle about half of the prepared dressing over the arugula and figs. Gently toss the salad to evenly coat the ingredients. Add more dressing if desired, but avoid over-dressing.
Evenly distribute the shaved Parmesan cheese over the tossed salad.
Serve immediately as a light lunch, appetizer, or a vibrant side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm figs for the best texture; they should yield slightly to gentle pressure. Overripe figs can be too mushy for a salad.
- 2Always wash and thoroughly dry your greens. Excess water can dilute the dressing and make the salad soggy.
- 3Dress the salad just before serving to prevent the arugula from wilting and to maintain its crisp texture.
- 4For an extra layer of flavor and crunch, consider toasting a handful of walnuts or pecans and adding them to the salad.
Adapt it for your goals.
Protein Boost
Add 2-3 slices of crispy prosciutto, crumbled bacon, or a handful of toasted pecans or walnuts for added protein and crunch.
Cheese SwapCheese Swap
Substitute shaved Parmesan with crumbled goat cheese or fresh mozzarella balls (bocconcini) for a different creamy and tangy element.
Sweet & Tangy KickSweet & Tangy Kick
Replace the lemon vinaigrette with a light balsamic vinaigrette or a drizzle of balsamic glaze for a richer, sweeter, and more intense flavor.
Why this is on our healthy list.
Rich in Fiber
Both figs and arugula are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Antioxidant Powerhouse
Figs contain powerful antioxidants like polyphenols, while arugula is rich in vitamins A and C, all of which help combat free radical damage and reduce inflammation.
Heart-Healthy Fats
The extra virgin olive oil in the dressing provides monounsaturated fats, known for their benefits in reducing bad cholesterol levels and supporting cardiovascular health.
Frequently asked questions
While fresh figs are ideal for their texture and sweetness, you can use dried figs if fresh ones are unavailable. Rehydrate them briefly in warm water, then pat dry and chop before adding to the salad. Note that the flavor and texture will be different.
