Best 4 Arugula And Fig Salad Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of arugula and the sweetness of figs in a refreshing salad. This delightful dish offers a symphony of textures and tastes, with the peppery bite of arugula perfectly complementing the juicy softness of figs. Drizzled with a balsamic vinaigrette, this salad elevates simplicity to new heights. Accompany it with a selection of delectable recipes featured in this article, including a savory pizza topped with arugula and prosciutto, a creamy burrata and arugula pasta, and a delightful goat cheese and arugula tart. Embark on a culinary journey that celebrates the versatility and deliciousness of arugula and figs, leaving your taste buds tantalized and craving more.

Here are our top 4 tried and tested recipes!

FIG AND ARUGULA SALAD

Fig and Arugula Salad image

So simple and so delicious!

Provided by Serena123

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

Steps:

Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
Drizzle honey and balsamic vinegar over salad before serving.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g

FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS

Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings image

Categories Salad Parmesan Fig Arugula Summer Prosciutto Gourmet

Yield Serves 6

Number Of Ingredients 9

Ingredients

For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)

Steps:

Make vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

DRIED FIG, GOAT CHEESE AND ARUGULA SALAD

Dried Fig, Goat Cheese and Arugula Salad image

Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.

Provided by justcallmetoni

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup walnuts
1 1/2 sprigs rosemary, stems discarded
1 tablespoon honey
2 tablespoons sherry wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons extra virgin olive oil
6 ounces arugula
6 white dried figs, stems removed
4 tablespoons goat cheese

Steps:

Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
210 calories/12g fat/4g fiber.

Nutrition Facts : Calories 146.6, Fat 9.7, SaturatedFat 1.1, Sodium 100, Carbohydrate 15.1, Fiber 2.5, Sugar 11.4, Protein 2.7

FIG, PROSCIUTTO AND ARUGULA SALAD

Fig, Prosciutto and Arugula Salad image

Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.

Provided by Xexe383

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
1 1/2 teaspoons balsamic vinegar
1 tablespoon honey
4 cups arugula, loosely packed
1 tablespoon extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 figs, stems removed, sliced lengthwise (black or green will work)
4 ounces goat cheese, crumbled (optional)
kosher salt
fresh ground pepper

Steps:

Put the vinegar in a small bowl.
Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
Stir in the honey.
Put the arugula in another bowl.
Drizzle with the olive oil, season with salt and pepper.
Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
Crumble the goat cheese if you are using it over the salad.
Then drizzle everything with the balsamic-honey dressing.

Tips:

Choose ripe, fresh figs: Look for figs that are plump, brightly colored, and have no blemishes. Avoid figs that are soft or have cracks in the skin.
Use a variety of greens: Arugula, spinach, and watercress are all great choices for this salad. You can also use a mix of greens.
Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more crunchy.
Use a good quality balsamic vinegar: The balsamic vinegar is a key ingredient in this salad, so make sure to use a good quality one.
Let the salad rest before serving: This will allow the flavors to meld and the salad to become more flavorful.

Conclusion:

This arugula and fig salad is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be tailored to your own preferences. So next time you are looking for a light and healthy salad, give this one a try!