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Arugula salad made with figs and goat cheese

Arugula Fig and Goat Cheese Salad

Baby arugula, figs, goat cheese make up this light and flavorful salad
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Prep Time: 10 minutes
Total Time: 10 minutes

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Course: Salad
Cuisine: American
Keyword: fig and goat cheese salad
Servings: 4
Calories: 156kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 2 1/2 cups Baby Arugula
  • 6 Mission Figs dried
  • 1/4 cup Goat Cheese crumbled
  • 1/2 cup Pecans chopped

Instructions

  • Place 2 1/2 cups Baby Arugula, 6 Mission Figs (sliced), 1/4 cup Goat Cheese crumbles, 1/2 cup Pecans
  • Mix up the dressing ( 1/2 cup balsamic vinegar, 1/2 cup olive oil, 1 tablespoon honey, 1/2 talespoon dijon mustard and 1 clovec crushed garlic)
  • Pour 1/8 to a 1/4 cup of dressing over the salad and gently toss. Serve the salad with the remaining dressing on the side.

Notes

** Calorie count is for the salad only. Add 71 calories for each tablespoon of dressing
Store the leftover salad in the refrigerator in an airtight container for up to two days.
Recipe Variations
Add Meat. Toss thin strips of prosciutto and a 1/4 teaspoon pepper into the salad for an umami flavor.
Change up the Fruit. Add more sweet fruits to the salad such as diced apples or sliced pears in addition to the figs.

Nutrition

Serving: 1cup | Calories: 156kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 182mg | Fiber: 3g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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