Roasted Fig and Arugula Salad

Name: Roasted Fig and Arugula Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 fresh figs, halved; 4 cups arugula; 1/2 cup walnuts, toasted; 1/4 cup feta cheese, crumbled; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Clean Healthy Food Inspiration

I absolutely love this Roasted Fig and Arugula Salad! The sweet figs paired with the peppery arugula create a delightful contrast that excites my taste buds. It’s the perfect balance of flavors, making it a fantastic side salad or a light meal on its own. Roasting the figs really enhances their natural sweetness, and adding a tangy vinaigrette brings everything together beautifully. I enjoy making this salad for special gatherings or simply for a refreshing weekday treat that feels indulgent yet healthy.

Created by

Nicola Fairchild

Last updated on 2026-01-07T13:57:34.965Z

When I first made this salad, I was amazed at how beautifully the figs transformed in the oven. Roasting them at a high temperature caramelizes their sugars and deepens their flavor, making them the star of the dish. I chose to pair them with arugula for its peppery notes, which perfectly complements the sweetness of the figs. It was a hit at my family dinner!

To elevate this salad even further, I decided to incorporate some crunchy walnuts and a homemade balsamic vinaigrette. The nuts add texture while the dressing ties everything together. Honestly, each bite feels like a little celebration of flavors that I can't resist.

Why You Will Love This Recipe
The natural sweetness of roasted figs that delights every bite
Peppery arugula adds a fresh, vibrant flavor
A simple recipe that makes a stunning presentation

Elevating the Flavor Profile

The roasted figs in this salad not only contribute a rich sweetness but also a soft, juicy texture that contrasts beautifully with the crisp arugula. When roasting the figs, ensuring they caramelize slightly is key; this creates a deeper flavor profile. Keep an eye on them in the last few minutes, as you want them to become luscious and tender without falling apart completely. They should glisten and have a slightly golden hue, indicating they are ready to elevate your salad.

Incorporating feta cheese adds a creamy, tangy element that rounds out the dish. If you're looking to swap out feta, consider goat cheese for a similar tanginess, or try a dairy-free feta to keep it plant-based. The briny notes of feta penetrate the salad, enhancing every bite while providing a rich counterbalance to the sweet figs.

Perfecting Your Vinaigrette

The vinaigrette is a crucial component that can truly enhance the salad's overall flavor. The balance of balsamic vinegar and honey creates a sweet and tangy profile that perfectly complements the figs and arugula. When whisking, ensure you achieve a good emulsion; this means your vinaigrette should be glossy and well combined, rather than separated. A little tip: let it sit for a few minutes after whisking to allow the flavors to meld before adding it to your salad.

If balsamic vinegar isn't on hand, red wine vinegar can serve as a suitable substitute, although you may want to add a touch more honey to achieve that perfect sweet-tang balance. For a roll of added flavor, try infusing your olive oil with herbs like thyme or rosemary during the roasting process.

Serving Suggestions and Variations

This Roasted Fig and Arugula Salad can be served as a delightful starter or a light main course. For a more substantial meal, consider adding grilled chicken or shrimp on top. These proteins not only pair well with the existing flavors but also make the salad heartier. If you’re expecting guests, consider serving the salad in individual portions for a more elegant presentation—layer arugula, figs, walnuts, and feta separately in each bowl before drizzling with vinaigrette.

As for make-ahead tips, you can roast the figs and prepare the vinaigrette up to a day in advance. Keep the ingredients uncombined in the refrigerator until serving to maintain freshness—this will ensure the arugula stays crisp and the figs remain juicy. If you have leftover salad, it's best to store the components separately; however, you can still enjoy it the next day—a quick toss will refresh the ingredients!

Ingredients

Gather these fresh ingredients before you get started:

Salad Ingredients

6 fresh figs, halved
4 cups arugula
1/2 cup walnuts, toasted
1/4 cup feta cheese, crumbled

Vinaigrette

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
Salt and pepper to taste

Make sure to have everything prepared before assembling the salad.

Instructions

Follow these steps to create your delicious Roasted Fig and Arugula Salad:

Roast the Figs

Preheat your oven to 400°F (200°C). Place the halved figs on a baking sheet lined with parchment paper, cut side up. Drizzle with a little olive oil and roast for 10 minutes until they are soft and caramelized.

Prepare the Vinaigrette

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the arugula, roasted figs, and toasted walnuts. Drizzle the vinaigrette over the salad and toss gently to coat. Top with crumbled feta cheese.

Enjoy your salad fresh, as the flavors meld beautifully when served right away.

Pro Tips

For an extra touch, consider adding slices of prosciutto for a savory contrast to the sweet figs.

Ingredient Insights

The foundation of this salad lies in the quality of the figs. When selecting figs, look for ones that are plump and slightly soft to the touch but not overly mushy. Varieties like Black Mission or Kadota are great choices for their sweetness and flavor profile. If fresh figs aren’t available, you can use dried figs; just soak them in warm water for about 10-15 minutes to rehydrate and soften them before using.

Arugula is another key player in this salad, bringing a peppery bite that balances the sweetness of the figs. For those who might find arugula too strong, baby spinach offers a milder alternative. Alternatively, you might mix arugula with frisée or mesclun greens for added texture and flavor diversity.

Storing and Reheating Tips

If you happen to have any leftovers from your salad, it's best to store each component separately for optimal freshness. Place the roasted figs in an airtight container and keep them in the refrigerator for up to three days. The vinaigrette can also be stored separately and will last for a week, becoming even more flavorful as the ingredients meld together.

When you're ready to enjoy the salad again, simply toss the arugula and figs with the vinaigrette just before serving. Avoid reheating salads as the textures would alter, especially the crispness of the arugula. Instead, enjoy it cold for the best flavor experience—this salad is meant to be refreshing and light!

Scaling the Recipe

This Roasted Fig and Arugula Salad is highly scalable, making it perfect for gatherings. If you need to serve a larger crowd, simply multiply the quantities based on the number of servings desired. For example, doubling the recipe means using 12 figs, 8 cups of arugula, etc. Just ensure you have a large enough mixing bowl to accommodate all the ingredients for easy tossing.

As you scale, consider using multiple baking sheets for roasting figs to ensure even cooking. Overcrowding the pan can lead to steaming rather than roasting. Keeping space between the figs allows them to caramelize beautifully, achieving that desired texture and flavor.

Questions About Recipes

→ Can I use dried figs instead of fresh?

Yes, you can, but they will have a different texture and require a bit more sweetness to balance.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to a day. The arugula may wilt after that.

→ Can I prepare the vinaigrette in advance?

Absolutely! The vinaigrette can be made up to a week in advance and stored in the fridge.

→ Is this salad suitable for vegetarians?

Yes, this Roasted Fig and Arugula Salad is vegetarian-friendly!