Best 3 Dried Fig Goat Cheese And Arugula Salad Recipes

Indulge in a culinary delight with our exquisite Dried Fig, Goat Cheese, and Arugula Salad, a harmonious blend of sweet, savory, and tangy flavors. This vibrant salad features a medley of dried figs, creamy goat cheese, peppery arugula, crunchy walnuts, and a zesty balsamic vinaigrette dressing. Each bite offers a delightful contrast of textures and flavors, leaving you refreshed and satisfied.

Additionally, we've included three more tantalizing recipes to tantalize your taste buds. Our Fig and Prosciutto Pizza offers a delectable combination of sweet and salty flavors, while our Roasted Fig and Burrata Salad presents a luscious twist on a classic. If you crave a warm and comforting dish, our Fig and Goat Cheese Stuffed Chicken is sure to impress with its succulent chicken breasts filled with a savory blend of figs, goat cheese, and herbs.

These recipes celebrate the versatile and delicious nature of dried figs, showcasing their ability to elevate both sweet and savory dishes. Whether you're seeking a refreshing salad, a hearty main course, or a delectable snack, our collection of recipes has something to satisfy every palate.

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

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

BEET AND GOAT CHEESE ARUGULA SALAD

Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

FIG & GOAT CHEESE SALAD

Fig & Goat Cheese Salad image

Provided by Food Network Kitchen

Time 16m

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons walnut oil
1 tablespoon finely minced shallot (about 1/2 shallot)
1 teaspoon minced fresh thyme
8 ripe black or green fresh figs, halved
Olive oil for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices
1 medium head frisee, leaves separated, and torn (about 8 cups)
1 bunch watercress, stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

Steps:

1. Preheat a grill to medium.
2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams

Tips:

Choose ripe, plump figs for the best flavor. If fresh figs are unavailable, dried figs can be used. Just be sure to soak them in warm water for about 30 minutes before using.
Use a good quality goat cheese. A fresh, creamy goat cheese will pair well with the figs and arugula.
If you don't have arugula, you can use baby spinach or mixed greens instead. Just be sure to wash the greens thoroughly before using.
For a sweeter salad, add a drizzle of honey or balsamic vinegar. For a savory salad, add a sprinkle of salt and pepper.
This salad is best served immediately after it is made. However, it can be stored in the refrigerator for up to 24 hours.

Conclusion:

This dried fig, goat cheese, and arugula salad is a delicious and easy-to-make salad that is perfect for any occasion. The sweet figs, creamy goat cheese, and peppery arugula pair perfectly together, and the balsamic vinaigrette adds a nice touch of acidity. This salad is sure to be a hit with your friends and family.