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A bowl of fig and goat cheese salad with arugula, fresh fig slices, crumbled cheese, pistachios, red onion, and bacon pieces. Whole figs and a jar of dressing are in the background.

Fig and Goat Cheese Salad

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!
4.97 from 51 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Salad
Cuisine Australian
Servings 4 servings

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 tablespoon salted pistachios
  • 2 tablespoon red onion, thinkly sliced
  • 1 tablespoon chives, finely diced

For the dressing

  • ¼ cup olive oil, good quality
  • 2 tablespoon balsamic vinegar, good quality
  • 1 tbsp maple syrup add more or less to taste
  • 1 garlic clove, crushed
  • ¼ teaspoon 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.
Keyword Figs, Salad
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