This Fig and Goat cheese salad combines fresh figs with tangy goat cheese, salted pistachios, red onion and bacon mixed with a simple and delicious balsamic maple vinaigrette. The perfect salad for late summer and early fall!
One of the things I was most excited about when we moved into our house was the giant fig tree in the back yard. And while I wasn't aware then of the constant battle I'd be fighting with our backyard squirrels for these tasty fruits, in the end it is worth it for dishes like this!
This salad is great because you really can change it up depending on what you have on hand. As long as you include figs, goat cheese and bacon you can get creative with other toppings. And while I love it with this homemade balsamic maple vinaigrette, it's also great with this lemon honey dressing or really any tangy sweet vinaigrette. Enjoy!
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Equipment
My favorite way to make salad dressings and vinaigrettes is simply to combine all of the ingredients in a mason jar with a lid and then shake it up.
However, if you prefer you can always whisk this dressing up in a mixing bowl or I also like this Oxo Good Grips Salad Dressing Shaker for easy measuring and pouring.
You will also need a serving bowl, cutting board with a sharp knife and a way to cook the bacon. You can use a skillet, air fryer or bake it in the oven.
Ingredients
For the Salad
- Arugula and mixed greens: I like using a combination of baby arugula and mixed greens but you can use your favorite lettuce combination.
- Fresh figs: I usually use about 6 fresh figs for this recipe.
- Bacon: I recommend using 2-3 pieces but if you really love bacon the sky is the limit.
- Goat cheese: Plain goat cheese works great for this recipe. I've also used an orange and honey infused goat cheese and it was delicious too.
- Red onion: You'll want to slice this as thinly as possible. A shallot also works great.
- Salted pistachios: I think pistachios are a highly underrated salad nut and these salted ones are delicious in this salad. But if you prefer you can also use walnuts, pecans, almonds or even a candied nut for extra sweetness.
- Chives (optional)
For the dressing
- Olive oil: Be sure to use a good quality olive oil.
- Balsamic vinegar: Again, good quality is key here for the best flavor.
- Maple syrup: Check the label to make sure you are using pure syrup rather than pancake syrup.
- Dried thyme: You could also use fresh if preferred.
- Garlic clove
- Salt & Pepper
Tips for dressing the salad.
For this recipe I'm using a half serving of my Maple Balsamic Dressing. There will be a little leftover that will stay good in the fridge for about a week. If you want to change things up this Lemon Honey Dressing is also delicious. Or in a pinch you can use your favorite bottled dressings. Anything thats a good mix of sweet and tangy will work.
More recipes to enjoy.
Fig Jam & Goat Cheese Crostini with Prosciutto
Fig, Lemon and Sage Olive Oil Cake
Made this Fig and Goat Cheese Salad recipe? Let me know what you think in the comments!
Recipe
Fig and Goat Cheese Salad
Equipment
- serving bowl
Ingredients
For the salad
- 3 slices of bacons, diced and cooked
- 2 cups baby arugula
- 2 cups mixed greens
- 5 fresh figs, cut into ¼ths You can also cut into ⅙ths if the figs are especially large.
- 2 oz goat cheese
- 2 tbsp salted pistachios
- 2 tbsp red onion, thinkly sliced
- 1 tbsp chives, finely diced
For the dressing
- ¼ cup olive oil, good quality
- 2 tbsp balsamic vinegar, good quality
- 1 garlic clove, crushed
- ¼ tsp dried thyme
- salt & pepper
Instructions
Make the dressing
- Combine all dressing ingredients in a mason jar with a lid (or small mixing bowl with a whisk).Screw the lid on tight and shake vigorously for about 30 seconds until well combined.*Alternatively you can whisk the ingredients together until emulsified.*
Assemble the salad
- Cook bacon pieces until crisp and cool on a paper towel lined plate. Add baby arugula and mixed greens and a large serving bowl. Arrange fig pieces over the top. Then pinch small pieces from the goat cheese log and place around the figs. Sprinkle on onions, pistachios and chives. Then add the bacon pieces. Drizzle on the balsamic maple dressing and serve. Enjoy!
- Note: This recipe makes a bit more dressing than you will need. Refrigerate the extra and use within a week.
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