If you’re looking for a holiday salad that’s equal parts gorgeous and delicious, this Fig, Arugula & Goat Cheese masterpiece is for you. It’s sweet, savory, a little fancy (but not fussy!), and seriously perfect for your festive table. Trust me—one bite and everyone will be asking for the recipe. Let’s add a little sparkle to your greens, shall we?
Why You’ll Love This Recipe
When I first made this salad for our Christmas Eve dinner a few years ago, I wasn’t expecting it to steal the show—but it did. There’s something about the creamy goat cheese with the sweet figs and peppery arugula that just sings. Now it’s a holiday tradition in our house, and it’s as easy as it is elegant!
- Delicious contrast of sweet and savory flavors
- Quick to assemble and easy to prep ahead
- Looks stunning on a holiday table
- Works as a starter or light main dish
Ingredients Breakdown
Essentials
- 5 oz baby arugula
- 6–8 fresh figs, quartered (or dried figs if out of season)
- 4 oz goat cheese, crumbled
- 1/3 cup candied pecans or walnuts
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and freshly cracked black pepper, to taste
Pro Tips
- If fresh figs aren’t available, use dried Mission figs—just slice them thinly and let them soak in a splash of warm water or sherry for 5 minutes to plump up.
- Goat cheese logs crumble easiest when cold—pop it in the freezer for 5 minutes before crumbling.
- Balsamic glaze can be store-bought or homemade—just reduce balsamic vinegar down until syrupy.
Step-by-Step Instructions
- Place the baby arugula in a large mixing bowl or on a serving platter.
- Add quartered figs evenly across the greens.
- Sprinkle crumbled goat cheese and candied nuts on top.
- Drizzle olive oil and balsamic glaze over the salad just before serving.
- Season lightly with salt and fresh black pepper to taste.
- Toss gently or serve as-is for a more elegant presentation.
Chef’s Tips and Tricks
- Assemble everything but the dressing a few hours ahead, then drizzle and toss right before serving.
- Use high-quality balsamic glaze for the best flavor—it makes a difference!
- Feel free to add grilled chicken or sliced prosciutto if you want to make it heartier.
- Don’t overdress—the balsamic glaze is bold, so keep it light and let the ingredients shine.
Recipe Variations and Serving Suggestions
- Toss in thinly sliced red onion or pickled shallots for an extra zing.
- Swap goat cheese for creamy blue cheese for a bolder flavor.
- Use mixed greens or spinach instead of arugula if desired.
- Serve alongside roast beef, turkey, or stuffed squash for a festive meal.
- Top with pomegranate seeds for a pop of holiday color and crunch.
FAQs
Can I make this salad ahead of time?
Yes! You can prep all the ingredients ahead—just keep the dressing separate and assemble right before serving to maintain freshness and texture.
What if I can’t find fresh figs?
No problem! Dried figs work beautifully—just soften them with a bit of warm water or sherry and slice them thinly.
Is this salad gluten-free?
Absolutely—as long as your candied nuts and balsamic glaze are gluten-free, you’re good to go!
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 5 oz baby arugula
- 6–8 fresh figs, quartered (or dried figs)
- 4 oz goat cheese, crumbled
- 1/3 cup candied pecans or walnuts
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Arrange arugula on a serving platter or in a large bowl.
- Scatter figs, goat cheese, and candied nuts over the top.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with salt and pepper, then gently toss or serve as is.
Nutrition: 230 calories per serving
Did you make this holiday salad? I’d love to hear what you think! Snap a pic, tag me on Instagram @thekitchensaid, and don’t forget to leave a comment below. Your feedback makes my kitchen heart so happy!
