This delicious arugula fig salad is the ultimate summer meal. With fresh juicy figs, crunchy pistachios, peppery arugula and a creamy balsamic vinaigrette!
Last summer I discovered fresh figs and holy wow I am obsessed!
They're now one of my absolute favorite summer fruits and I was so excited for them to hit the shelves this year. Usually, I just eat my figs by themselves as a quick snack or sliced and put on top of peanut butter toast. But fresh figs can also be quite glamorous!
You'll see them on restaurant menus on top of a pizza, on a sexy crostini, or tossed in a salad. And almost always with a balsamic drizzle.
Figs + Balsamic = a Match in Heaven
Whoever first came up with this combo is a genius because it's almost as if they're were designed for each other. Balsamic, which of course has a natural sweetness to it but also a tang, is just the right balance to the sweet juiciness of the figs.
I decided to make my creamy balsamic vinaigrette for this salad and it was perfect. Since there is both lemon and mustard in that dressing, you get a brightness that you wouldn't have if you just used balsamic vinegar.
And the tahini makes the dressing nice and creamy to evenly coat all the salad ingredients!
The Ultimate Arugula Fig Salad
When it comes to salads, I'm looking for three things:
- Taste
- Texture
- Creativity
I want my salads to taste amazing (no boring salads around here!) and to have a balance of textures so they’re fun to eat. This arugula fig salad checks all those boxes!
How to make this Arugula Fig Salad
We'll start with our base of arugula. I love using arugula in salads, especially when there's something sweet because it's slightly bitter, has a bright, peppery taste and a somewhat delicate texture. It's my go-to green for most salads!
For our textures in this salad, we've got it all. Crunch from the nuts and seeds, soft and juicy from the figs, delicate from the arugula.
This salad brings together chickpeas, hemp seeds, pistachios, figs, and a creamy dressing for a mix of flavors and textures that work beautifully together.
It’s incredibly flavorful and satisfying, whether served as a main dish or portioned into smaller servings as an appetizer or side. I’ve listed the serving size as two large salads, but it’s easy to adjust based on how you’re serving it.
I can’t wait to hear what you think. I’ll definitely be making this salad on repeat while fig season is here.
More Summer Salads to try:
- Summer Squash & Zucchini Quinoa Salad
- Creamy Kale Salad with Tempeh Croutons
- Tropical Kale & Quinoa Power Salad
- Asian Quinoa Power Salad
- Chickpea & Quinoa Mason Jar Salad
Arugula & Fig Salad
Ingredients
for the salad:
- 4 cups arugula
- 10 black mission figs halved
- 1 cup cooked chickpeas
- 1/2 cup shelled pistachios
- 1/4 cup hemp seeds
for the vinaigrette:
- 2 tablespoons balsamic vinegar
- 2 tablespoons tahini
- 1 teaspoon dijon mustard
- Juice of 1 whole lemon
- 1/4 teaspoon maple syrup or honey
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Water if needed
Instructions
- Add the salad ingredients to a large bowl.
- In a small bowl, whisk together all the dressing ingredients until smooth. Add a splash or two of water as needed to make it a pourable consistency.
- Pour dressing over the salad and toss to combine.
- Serve immediately and enjoy!
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