Introduction

This Fig & Goat Cheese Salad is a delightful blend of sweet, tangy, and savory flavors, perfect for a light lunch or elegant starter. Fresh figs, creamy goat cheese, and crisp apples come together with a bright citrus dressing to create a refreshing and satisfying dish.

The image shows a salad presented on a round white plate filled with multiple layers that create a fresh and colorful dish. The bottom layer is made of bright green arugula leaves spread evenly across the plate. On top of this base, several thin slices of red-skinned apple are placed, showing off their pale yellow inner flesh. Thick slices of ripe fig, revealing their pinkish-red and seeded interiors, are scattered generously across the salad. Small dollops of white goat cheese are sprinkled throughout, adding a creamy texture and bright contrast against the greens and reds. Roasted pecans with a slightly glossy, caramelized surface are placed among the fruits and leaves, adding a rich brown tone and crunch. The salad appears lightly dressed with a chunky vinaigrette visible as tiny bits of shallots and chives sprinkled over everything. The setting includes golden metallic salad spoons resting at the top right, and the whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup extra-virgin olive oil
1 tablespoon white wine vinegar, unfiltered apple cider vinegar, or champagne vinegar
1 teaspoon grated orange zest
⅓ cup fresh orange juice (from about 2 large oranges)
2 teaspoons honey, warmed
1 teaspoon Dijon mustard
2 tablespoons minced shallots
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
5 ounces baby spinach (about 4 cups)
5 ounces baby arugula (about 3 cups)
8 ounces fresh figs, halved
4 ounces crumbled goat cheese
1 large honeycrisp apple, sliced or diced
1 cup candied pecans, homemade or store bought
¼ cup minced chives (optional)
Freshly cracked black pepper, to taste

Instructions

Step 1: Make the dressing by whisking together the olive oil, vinegar, orange zest, orange juice, warmed honey, Dijon mustard, minced shallots, sea salt, and black pepper in a small bowl until the mixture is well emulsified.
Step 2: In a large bowl, combine the baby spinach, baby arugula, halved fresh figs, crumbled goat cheese, sliced or diced honeycrisp apple, candied pecans, and minced chives if using. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with freshly cracked black pepper before serving.

Tips & Variations

Use a mix of your favorite greens, such as kale or romaine, for different textures and flavors.
Substitute the goat cheese with feta or blue cheese if you prefer a stronger flavor.
For extra crunch, toast the pecans lightly before candying or use walnuts as an alternative.
If fresh figs are unavailable, dried figs soaked briefly in warm water can work in a pinch, though the texture will differ.

Storage

Store leftover salad and dressing separately in airtight containers refrigerated for up to 1 day to maintain freshness. Toss the salad with dressing just before serving. The greens may wilt if dressed too early, so it’s best to serve immediately after tossing.

How to Serve

A large round brown plate filled with a fresh salad, starting with a base of dark green spinach and arugula leaves that create a leafy texture filling the plate. On top, there are many slices of light pink figs with visible seeds, creamy white crumbles of cheese scattered evenly, thin red and white apple slices, and some glossy brown candied pecans. Small green chopped herbs are sprinkled over everything, adding color and detail. The plate sits on a white marbled texture, with two shiny twisted gold salad serving utensils placed on the right side. Two small white bowls are nearby, one with black and white pepper mix and the other with finely chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator. Whisk well before using as ingredients may settle or separate.

What can I use if I don’t have fresh figs?

Fresh figs add a juicy sweetness that’s ideal, but dried figs soaked in warm water for 10 minutes can be substituted. Be aware this changes the salad’s texture and moisture slightly.