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An overhead shot of a bowl of fig salad with a white wine glass next to it.
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4.58 from 7 votes

Fig Salad

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: fig salad
Servings: 3


  • 5 oz bag arugula
  • 10 fresh figs sliced
  • ½ log Goat cheese
  • 1 cup apples chopped
  • ¼ cup dried cranberries
  • ¼ cup pecans

Balsamic Dressing

  • cup balsamic vinegar
  • cup olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon dijon
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • 1 teaspoon fresh basil and/or thyme (or 1/2 teaspoon dried) optional


  • 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.


  • 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. 
  • Dressing: Want to switch up the dressing? This creamy poppyseed dressing, red wine vinaigrette, white balsamic vinaigrette or creamy balsamic vinaigrette would be delicious on this salad!


Serving: 1/3 of recipe | Calories: 552kcal | Carbohydrates: 61g | Protein: 6g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 522mg | Potassium: 642mg | Fiber: 6g | Sugar: 48g