If you’ve been searching for that perfect balance of sweet, tangy, and nutty in a salad, you’re going to love this Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe. It combines crisp apples, tender arugula, luscious goat cheese, and crunchy pecans with the unique depth of dried figs—all dressed in a zesty maple-balsamic vinaigrette. Each bite offers a delightful mix of textures and flavors that feels both fresh and indulgent. Whether you’re serving it for a light lunch or as a stunning side at dinner, this salad is a guaranteed crowd-pleaser you’ll return to again and again.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in creating the magic of the Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe. From the peppery bite of fresh arugula to the creamy tang of goat cheese and the sweet punch of maple syrup, everything works together beautifully.
- 5 oz baby arugula: Provides a fresh, peppery base with delicate leaves that add lovely color and crunch.
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced: Adds crisp sweetness and juiciness that wakes up every forkful.
- ½ cup dried figs, chopped: Brings a chewy texture and rich natural sweetness that lift this salad’s flavor profile.
- ¼ cup red onion, thinly sliced: Offers a subtle sharpness that balances the sweeter ingredients perfectly.
- ½ cup goat cheese crumbles: Contributes a creamy, tangy contrast that melts in your mouth.
- 1 cup pecan halves: Adds buttery crunch and a nutty aroma that rounds out the texture variety.
- 2 tablespoons pure maple syrup: Sweetens the salad dressing naturally and pairs beautifully with balsamic vinegar.
- Pinch of sea salt: Enhances all the other flavors without overpowering them.
- ½ cup extra virgin olive oil: Creates a smooth, rich dressing, carrying the flavors to every leaf and slice.
- 3 tablespoons balsamic vinegar: Adds a tangy acidity that brightens the salad’s overall flavor.
- 2 teaspoons pure maple syrup: Boosts the sweetness in the dressing to perfectly complement the arugula’s pepperiness.
- 1½ teaspoons Dijon mustard: Lends a subtle spicy depth that emulsifies the dressing perfectly.
- 1 teaspoon fresh lemon juice: Injects a fresh citrus note that lifts the entire salad.
- 1 garlic clove, minced: Adds a savory warmth that rounds out the dressing with gentle complexity.
- ¼–½ teaspoon sea salt, to taste: Adjusts the seasoning in the dressing for your perfect balance.
- ½ teaspoon freshly ground black pepper: Adds a subtle heat that enlivens each bite.
How to Make Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe
Step 1: Prepare the Salad Base
Begin by gently washing the baby arugula and patting it dry so your salad doesn’t turn soggy. Thinly slice the apples—Fuji, Gala, or Honeycrisp work great for their natural sweetness and crispness. Chop the dried figs into bite-size pieces and thinly slice the red onion. These fresh, colorful ingredients form the vibrant base that will make this Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe so irresistible.
Step 2: Toast the Pecans
Place the pecan halves in a dry skillet over medium heat. Toast them for about 5 to 7 minutes, stirring frequently, until they are fragrant and lightly browned. Toasting pecans enhances their nuttiness and gives an added crunch, which makes each forkful more exciting.
Step 3: Make the Maple-Balsamic Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, 2 teaspoons of pure maple syrup, Dijon mustard, fresh lemon juice, minced garlic, pinch of sea salt, and freshly ground black pepper. Whisk vigorously until the dressing is smooth and emulsified. This dressing combines sweet maple syrup and tangy balsamic vinegar, creating the perfect harmony for the salad’s fresh and bold flavors.
Step 4: Assemble the Salad
In a large bowl, combine the arugula, sliced apples, dried figs, and red onion. Drizzle the maple-balsamic dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle the crumbled goat cheese and toasted pecans on top just before serving, so they maintain their texture and creaminess.
How to Serve Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe
Garnishes
For an elegant touch, try sprinkling some finely chopped fresh herbs like chives or parsley over the salad. A light drizzle of extra maple syrup or a few more pecan halves can add sparkle and crunch. These small details elevate the presentation and flavor, making every serving feel special.
Side Dishes
This salad pairs wonderfully with savory dishes like roasted chicken, grilled salmon, or even a hearty vegetable tart. The bright, tangy flavors and rich textures of the apple arugula salad add contrast and freshness to heartier sides, creating a balanced and satisfying meal.
Creative Ways to Present
Serve this salad in individual clear bowls to showcase its beautiful colors, or pile it high on a large wooden platter for a rustic, shareable style. You can also stuff it into pita pockets or serve alongside a warm flatbread for a tasty twist that makes this Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe even more fun to enjoy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad itself will keep fresh for up to 2 days before the arugula begins to wilt, so mixing just before serving is best.
Freezing
While some salad ingredients like pecans, figs, and goat cheese do freeze well, the fresh arugula, apples, and dressing do not maintain their texture after freezing. For this reason, freezing this salad is not recommended.
Reheating
This salad is best enjoyed fresh and served cold or at room temperature. Reheating is not advised as it will cause the arugula to wilt and the apples to lose their crispness, ultimately changing the salad’s delightful texture.
FAQs
Can I substitute the figs with another dried fruit?
Absolutely! Dried apricots or cherries make excellent alternatives, bringing their own sweetness and chewiness. Just chop them into bite-sized pieces to keep the salad’s perfect balance of textures.
Is goat cheese necessary, or can I use a different cheese?
Goat cheese offers a creamy tang that contrasts beautifully with the salad’s sweet and peppery components, but feta or ricotta salata can be delicious substitutes if goat cheese isn’t your favorite.
Can I make the dressing ahead of time?
Yes, the dressing actually benefits from resting for at least 30 minutes as it allows the flavors to meld. Store it in a sealed jar in the fridge, then shake well before using.
What’s the best way to keep the apples from browning?
Toss sliced apples quickly in a little fresh lemon juice before adding them to the salad. The acidity helps slow oxidation and keeps the apples looking vibrant and crisp.
Can I make this salad vegan?
Definitely! Simply swap out the goat cheese for a plant-based alternative or omit it entirely. The rest of the ingredients already keep this Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe naturally vegan-friendly.
Final Thoughts
This Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe truly shines as a vibrant, flavorful dish that’s surprisingly easy to make. With its blend of fresh, sweet, tangy, and crunchy elements, it’s a salad that feels both light and indulgent all at once. I can’t wait for you to make it and share it with friends and family—it’s one of those recipes that always earns compliments and invites seconds.
Print
Apple Arugula Salad with Figs, Goat Cheese, and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Arugula Salad is a vibrant and refreshing dish perfect for any season. Combining peppery baby arugula with sweet, crunchy apples, dried figs, creamy goat cheese, and toasted pecans, it offers a delightful mix of textures and flavors. The salad is dressed with a rich and tangy maple balsamic vinaigrette, making it a perfect light lunch, side dish, or appetizer that’s both nutritious and delicious.
Ingredients
Salad Ingredients
- 5 oz baby arugula (about 5 cups)
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced
- ½ cup dried figs, chopped
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
- 1 cup pecan halves
Dressing Ingredients
- 2 tablespoons pure maple syrup
- Pinch of sea salt
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- ¼–½ teaspoon sea salt, to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Dressing: In a mixing bowl, combine 2 tablespoons maple syrup, a pinch of sea salt, ½ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 2 teaspoons maple syrup, Dijon mustard, fresh lemon juice, and minced garlic. Whisk thoroughly until the dressing emulsifies and becomes well blended. Season with ¼–½ teaspoon sea salt and ½ teaspoon freshly ground black pepper to taste.
- Toast Pecans: Heat a dry skillet over medium heat. Add pecan halves and toast them for about 5-7 minutes, stirring frequently to ensure even toasting. Once fragrant and slightly browned, remove from heat and let cool.
- Combine Salad Ingredients: In a large salad bowl, add baby arugula, sliced apples, chopped dried figs, and thinly sliced red onions. Toss gently to mix the ingredients uniformly.
- Add Goat Cheese and Pecans: Sprinkle the crumbled goat cheese and toasted pecan halves on top of the salad mixture for added creaminess and crunch.
- Dress the Salad: Drizzle the prepared maple balsamic dressing over the salad. Toss everything gently but thoroughly to evenly coat all ingredients with the dressing.
- Serve: Serve immediately to enjoy the salad fresh and crisp, or refrigerate for up to 30 minutes before serving to allow flavors to meld.
Notes
- Choose crisp apples like Fuji, Gala, or Honeycrisp for the best texture and sweetness.
- Toasting pecans enhances their flavor but can be skipped if short on time.
- The dressing can be prepared in advance and stored refrigerated for up to 3 days.
- Adjust the amount of maple syrup in the dressing for your preferred level of sweetness.
- This salad is best served fresh to maintain the crispness of the arugula and apples.
