Best 3 Arugula Rocket Fig Bleu Blue Cheese Salad Recipes

Indulge in a delectable journey with our curated collection of arugula and fig salads, artfully crafted to tantalize your taste buds. Embark on a culinary adventure with our Arugula, Rocket, Fig, Blue Cheese Salad, a symphony of flavors where peppery arugula, sweet figs, tangy blue cheese, and a balsamic vinaigrette harmonize perfectly. For a delightful twist, try our Fig and Prosciutto Salad, a delightful combination of sweet figs, salty prosciutto, creamy goat cheese, and a honey-balsamic dressing. If you prefer a vegan option, our Vegan Fig and Arugula Salad offers a vibrant mix of roasted figs, peppery arugula, crunchy walnuts, and a tangy lemon-tahini dressing. Each recipe promises a unique taste experience, sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA (ROCKET), FIG, & BLEU (BLUE) CHEESE SALAD

Arugula (Rocket), Fig, & Bleu (Blue) Cheese Salad image

From Cooking Light. ..and as I do with most salads......throw in some grilled chicken for a main meal.

Provided by Teri8551

Categories Lunch/Snacks

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups torn red leaf lettuce
1 1/4 cups fresh figs, quartered
1 cup trimmed arugula
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons crumbled blue cheese

Steps:

Combine first 3 ingredients in a large bowl. Combine lemon juice, oil, salt, and pepper; stir well with a whisk.
Gently toss lettuce mixture with lemon juice mixture.
Sprinkle with bleu cheese.
Sometimes I just use field greens with this salad if I can't find the other .
I have also added candied pecans, yellow raisins and dried cranberries which was also a hit.

Nutrition Facts : Calories 47.7, Fat 4.2, SaturatedFat 1.5, Cholesterol 4.8, Sodium 238.6, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 1.7

TOMATO, FRESH FIG AND BLUE CHEESE SALAD

Tomato, Fresh Fig and Blue Cheese Salad image

Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them. With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense. Start simply by slicing big tomatoes into rounds and cutting smaller ones into wedges and the cherry and grape varieties in half. Very gently toss them with fresh herbs, balsamic vinegar, olive oil and good salt. Use whatever you've got to hand to dress up the pile. Here, we've used some crumbled blue cheese for tang, fresh figs for sweetness and a sprinkle of toasted pine nuts for crunch.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
1/2 pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like Fourme d'Ambert, more to taste
1 teaspoon fresh thyme leaves
Black pepper

Steps:

In a small bowl, whisk together vinegar and salt. Whisk in oil.
In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 11 grams

SAUTEED ARUGULA (ROCKET)

Sauteed Arugula (Rocket) image

Arrugula, Garden Rocket, Gargeer, Rocket, Rocket Salad, Roka, Roquette, Rucola, Rugula, Salad Rocket and Tira what ever you want to call it is a bitter, aromatic green with a peppery mustard flavor. Topping with cheese will cut the bitterness.

Provided by Rita1652

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or 1/3 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg
grated cheese (optional)

Steps:

In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
Top with cheese.

Nutrition Facts : Calories 70.9, Fat 3.9, SaturatedFat 0.6, Sodium 161.4, Carbohydrate 7.3, Fiber 1.9, Sugar 3.4, Protein 3.7

Tips:

Select the freshest ingredients: Use ripe, flavorful figs, arugula, and blue cheese for the best results.
Balance the flavors: The sweetness of the figs and the sharpness of the blue cheese should be in harmony. Adjust the amount of each ingredient to your taste.
Use a good quality olive oil: The olive oil is a key ingredient in the dressing, so make sure to use one that is flavorful and extra virgin.
Don't overdress the salad: A little dressing goes a long way. Too much dressing can overwhelm the delicate flavors of the salad.
Serve immediately: This salad is best enjoyed fresh. The arugula will wilt if it sits for too long.

Conclusion:

This arugula and fig salad with blue cheese is a delicious and refreshing summer dish. It's easy to make and perfect for a light lunch or dinner. The combination of sweet figs, peppery arugula, and tangy blue cheese is sure to please everyone at your table. So next time you're looking for a healthy and flavorful salad, give this one a try.