Fig Salad with Goat Cheese and Baby Arugula

This refreshing salad is the perfect combination of flavor, texture, and color.

The fresh blueberries, figs, nuts, and goat cheese topped with a balsamic dressing make this salad a total crowd pleaser. It’s great served as a side salad or as a light luncheon entrée paired with grilled chicken, pork chops, or fish.

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Fig Salad with Goat Cheese and Baby Arugula

This refreshing salad is the perfect combination of flavor, texture, and color. The fresh figs, blueberries, pistachios, and goat cheese topped with a balsamic dressing make this salad a total crowd pleaser. It’s great served as a side salad or as a light luncheon entrée paired with grilled chicken, pork chops, or fish.

Course

Gluten-Free, Salads, Side Dishes

Prep Time

2 minutes

Servings

Ingredients

• 1 cup baby arugula
• 2 large fresh figs
• 1 tablespoon fresh blueberries
• 1 tablespoon walnut halves or pine nuts
• 1 teaspoon goat cheese
• drizzle balsamic vinegar
• drizzle extra virgin olive oil

Course Gluten-Free, Salads, Side Dishes Prep Time 2 minutes Servings Ingredients 1 cup baby arugula 2 large fresh figs 1 tablespoon fresh blueberries 1 tablespoon walnut halves or pine nuts 1 teaspoon goat cheese drizzle balsamic vinegar drizzle extra virgin olive oil

Instructions

1. Cut stems from figs and slice in quarters.
2. In a small bowl, combine greens, figs, blueberries, nuts, and goat cheese. If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Toss with balsamic vinegar, EVOO and serve.

Recipe Notes

Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.

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