An easy fig salad with arugula, chopped apples, dried cranberries, pecans and goat cheese topped with a delicious balsamic dressing. Perfect as a light lunch, side salad or topped with protein for a meal sized salad.
Prepare dressing by adding all ingredients into a small bowl. Whisk together until smooth.
Assemble salads by layering 1/2 of the arugula, figs, cheese, apples, cranberries and pecans in two separate bowls. Drizzle with desired amount of dressing and serve.
Notes
Arugula: Your favorite leafy green will work as a sub for the arugula.
Goat Cheese: If you need this salad to be dairy-free, skip the cheese or use a vegan cheese.
Pecans: Feel free to sub in any nut or seed in place of the pecans.
Toasted pecans: If you want to toast the pecans simply spread them out on a baking sheet and toast in a 350°F oven for about 6-8 minutes. Remove from the oven and let cool.