This fig and goat cheese salad with homemade fig vinaigrette is an ideal late-summer dish. It combines sweet fresh figs, creamy goat cheese, crunchy pistachios, and peppery arugula, all finished with a flavorful fig-based dressing.
When the season gives you ripe figs, this salad is a simple way to showcase them. It’s bright, fresh, and easy to assemble for a light lunch, dinner side, or a shareable starter.
The base is baby arugula for a peppery contrast to the figs’ sweetness. Scatter quartered fresh figs, a handful of chopped salted pistachios for savory crunch, and about half a cup of crumbled fresh goat cheese for tang and creaminess.
The fig vinaigrette is unexpectedly wonderful. Sauté figs and a shallot briefly in a little olive oil to soften and release their flavors, then blend with balsamic vinegar and honey. While blending, stream in extra virgin olive oil to emulsify the dressing; add a little water if you prefer a thinner consistency. Season with kosher salt and freshly ground pepper, let it cool, and toss with the salad.
This dressing is versatile and delicious on many green salads. It keeps a bit thicker if you like, and you’ll likely have some leftover to store in the refrigerator for another salad or two.
The combination of textures and flavors — peppery arugula, sweet figs, salty pistachios, and tart, creamy goat cheese — makes this salad feel both elegant and approachable. It’s an excellent way to use fresh figs while they’re at their peak.
If you’re looking for a quick guide, the recipe below provides ingredients, equipment, and simple step-by-step instructions so you can make the salad and vinaigrette at home.
Fig Goat Cheese Salad
Equipment
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Extra virgin olive oil
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Shelled pistachios (chopped)
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Blender or food processor
Ingredients
For salad:
- 6 cups baby arugula
- 1 cup quartered fresh figs
- 1/2 cup chopped salted pistachios
- 1/2 cup crumbled fresh goat cheese
For vinaigrette:
- 2 tablespoons extra virgin olive oil
- 6 fresh figs, quartered
- 1 small shallot, roughly chopped
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt and black pepper, to taste
- Water (optional, to thin vinaigrette)
Instructions
For salad:
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Arrange the baby arugula on a large plate or in a serving bowl. Top with quartered figs, chopped pistachios, and crumbled goat cheese.
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Drizzle the fig vinaigrette over the salad and gently toss to combine. Serve immediately.
For vinaigrette:
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In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add quartered figs and the chopped shallot and sauté until softened, about 3–5 minutes.
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Transfer the cooked mixture to a blender. Add honey and balsamic vinegar and blend on high until mostly smooth. With the blender running, slowly stream in 1/2 cup olive oil to emulsify. If the dressing is too thick, add a little water to reach your desired consistency. Season with kosher salt and pepper.
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Allow the vinaigrette to cool before using. Store any leftover dressing in the refrigerator for several days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
