Arugula Fig Salad

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I get so giddy this time of the year, when sweet figs are in season and readily available at my local farm. Figs aren’t around for very long, even in California where the climate tends to yield year-round availability for most fruits and vegetables.

You’ll usually find fresh figs available at your local market or farm from August through October. Their taste is delicate and perfect for light salads like this arugula fig salad.

arugula fig salad arugula fig salad

This is a French-inspired salad, as it uses a light dijon vinaigrette for the dressing. If you’ve had dijon mustard, than you’ll know it’s got a bit of a spicy flavor profile, which pairs nicely with the peppery arugula in this recipe.

I usually balance out these flavors with some tangy lemon juice and champagne vinegar. I use this vinaigrette recipe on more than just this arugula fig salad.

It’s pretty much my go-to salad dressing, as it’s both light and tasty.

arugula fig salad

Normally, I’ll toss dried currants into this arugula salad, but I swap those out this time of year in favor of fresh figs.

To add a slight crunch, I’ll add toasted walnuts, which can be subbed with toasted pecans as well.

This arugula fig salad makes a wonderful appetizer, or you can turn it into a meal by adding roast chicken and homemade bread croutons, as I did here. here. Either way, it’s a simple and delicious way to enjoy one of nature’s special fruits!

arugula fig salad

Arugula Fig Salad

Yield: 2
Prep Time: 15 minutes
Total Time: 15 minutes

Fresh arugula tossed with a French vinaigrette and fresh figs. 


  • 1/4 cup good olive oil
  • 1/8 cup champagne vinegar
  • 1/2 tsp dijon mustard
  • 2 tsp freshly squeezed lemon juice
  • pinch of salt and pepper
  • 1/2 tsp minced garlic
  • 3 cups baby arugula
  • 3-4 figs, each fig vertically sliced into 3 slices
  • 1/8 cup chopped walnuts, toasted


  1. Whisk the oil, vinegar, mustard, lemon juice, salt, and pepper together. Stir in the minced garlic. If serving immediately, pour the dressing over the arugula. Otherwise, cover the dressing and let it rest at room temperature until ready to use. Then, before using, give it a quick stir again.
  2. To toast the walnuts, simply add the chopped walnuts to a small pan over medium heat, and warm for approximately 2 to 4 minutes, keeping an eye on the walnuts to make sure they don't burn.
  3. Toss the baby arugula in the dressing, then garnish with the fig slices and chopped walnuts.
Nutrition Information:
Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 297
arugula fig salad

8 thoughts on “Arugula Fig Salad”

    • Thanks so much, Karrie! I’d feel too bad masking the wonderful, natural taste of these pretty figs! Hope you enjoy the salad and the dressing <3 XO

  1. Guuurl, I am with you in your giddy fig joy! Figs are the best, right!? So dangerously delicious! I could literally eat a few pounds in a few seconds flat. Naturally I LOVE this salad! So simple, yet ultimately delicious! Love that you let the ingredients really shine, Beeta! PERFECTION! Cheers, sweets! xo

    • Thank you, Cheyanne! So glad you agree. I may or may not have finished half the basket of figs on my drive home…. 😉 Thanks for all your kind words XOXO

  2. I LOVE fresh figs too and let me tell you, they’re hard to come by in the high desert! This salad is perfect – no need to goop up salads this time of year with heavy dressing when so many fruits and vegetables are at their peak of flavor! Love the crunch of walnuts too…

    • Oh that is so great, Justin!! Green figs are so tasty too 🙂 Thanks so much for the kind comment, hope you enjoy!!


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