The slightly bitter taste of baby arugula balances out when it’s combined with the sweetness of the dried figs and balsamic dressing in this delicious salad.
I love salads. There are so many ways to make them and so many things that you can add to them. You can make a big salad like this loaded chopped salad and serve it for a meal or you can make a simple and light one like this arugula and fig salad. It only has a few ingredients, and it’s one of our favorites.
Arugula and fig salad was inspired by a salad that caught my attention a few years ago on a local restaurant menu; baby arugula salad with dried figs, and goat cheese. I ordered it for lunch, and it was delivered to my table made with kale not arugula. I’m all about substituting ingredients that make sense, but kale does not even resemble arugula in any way other than the fact that they are both leafy greens. So I had to re-create this salad, and let me tell you, it tastes so much better with arugula.
What is a good substitute for arugula in this salad?
When I don’t have arugula to make this salad, I don’t use kale, even though I love it! I substitute in field greens or baby spinach. We love it served as a side dish with a grilled steak or beef stew. Here’s how to make it:
- 2 to 3 cups baby arugula
- 6 to 8 Mission figs sliced
- ¼ cup crumbled goat cheese or blue cheese
- ½ cup chopped almonds
- Place salad ingredients into a large bowl
- Add ½ of the dressing and toss
- Serve with extra dressing on the side
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 280mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 5g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.