Fig and Arugula Salad
This Fig and Arugula Salad is elegant enough for special occasions or holiday dinners, but easy to make any night of the week.
Servings 6
Ingredients
For the Salad
- 6 cups of baby arugula
- 6 ounces fresh figs
- ½ cup pecans, toasted
- ¼ cup goat cheese
- ¼ cup pomegranate seeds
- ¼ cup red onion, slice thin
For the Maple Balsamic Dressing
- ⅔ cup olive oil
- ¼ cup balsamic vinegar
- 1 ½ tablespoons sugar-free maple syrup, or maple syrup
- 1 clove garlic, grated
- 1 tablespoon heavy cream
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add all of the dressing ingredients into a bullet blender cup.
- Mix until well combined and emulsified. If you don’t have a bullet blender you can use either a food processor, immersion blender or whisk in a small mixing bowl. Set the dressing aside to allow the flavors to meld while you make the salad.
To Make the Salad
- Add the baby arugula to a large serving bowl. Add in the thinly sliced red onion and crumbled goat cheese.
- Add in the quartered figs, toasted pecans and pomegranate seeds.
- When you’re ready to serve, drizzle the dressing over the top. You will likely have extra dressing leftover, that you can use for your next salad.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Fig and Arugula Salad
Amount per Serving
Calories
357
% Daily Value*
Fat
33
g
51
%
Saturated Fat
2
g
13
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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