This fig and goat cheese salad combines fresh figs, goat cheese, tender greens, dried cherries and walnuts with a balsamic fig vinaigrette.
Goat Cheese and Fig Salad
This fig and goat cheese salad is light enough for warm late summer days, but also works well with early fall meals and right into the holiday season.
It's an easy one to adapt. Make it as written for a simple side salad, or add lentils, chickpeas or another protein to make it more substantial. When fresh figs are no longer available, dried figs make a good substitute.
Why you'll love this fig and goat cheese salad
- It's versatile. Serve it as a side, make it more substantial with lentils or chickpeas, or add your favorite protein.
- You can adapt it to what you have. Baby spinach, pecans, dried cranberries and feta can all be swapped in.
- It works well for entertaining. The individual components can be prepared ahead and the salad assembled just before serving, making it an easy addition to any meal.
Ingredient Notes
Mixed baby greens - I like a spring mix as the base, but baby spinach or another combination of baby greens works just as well.
Fresh figs - Any variety of fresh figs can be used. Black Mission, Brown Turkey and green figs are all good choices. Look for figs that are soft and ripe without being mushy.
Dried cherries - Dried cherries add a tart note. If you can't find them, dried cranberries are a good substitute.
Walnuts - Toasting the walnuts brings out their flavor and gives them a crisp texture. Pecans can be substituted if you prefer.
Goat cheese - Crumble it over the salad just before serving so you get creamy pieces of goat cheese throughout.
Fig balsamic vinaigrette - The dressing combines balsamic vinegar, olive oil, fig jam, finely minced shallot, salt and pepper. The fig jam adds a little sweetness to balance the vinegar while reinforcing the flavor of the fresh figs.
How to Make Fig and Goat Cheese Salad
1. Make the dressing
Add the balsamic vinegar, olive oil, fig jam and finely minced shallot to a small jar. Season with salt and pepper, cover and shake until well combined.
2. Toast the walnuts
Toast the walnuts in a dry skillet over medium heat until fragrant. Set aside to cool.
3. Dress the greens
Place the baby greens in a large bowl and toss with enough vinaigrette to lightly coat them.
4. Assemble the salad
Divide the greens between plates and arrange the figs over the top. Add the dried cherries, toasted walnuts and crumbled goat cheese. Drizzle with a little more vinaigrette and serve.
Tips for the Best Salad
- Choose ripe figs. The figs are the main ingredient here, so use ones that are soft and ripe.
- Don't overdress the greens. Start with a small amount of vinaigrette and add more as needed. You can always add more.
- Toast the walnuts. This takes only a few minutes but gives the nuts much more flavor.
- Make the vinaigrette ahead. The dressing can be refrigerated for several days. Let it come to room temperature and shake well before using.
- Assemble just before serving. Once dressed, the greens will gradually soften, so wait until you're ready to eat before tossing everything together.
What to Serve with Fig and Goat Cheese Salad
Serve this salad with any main course.
For a more substantial salad, add lentils, chickpeas or another protein of your choice.
Frequently Asked Questions
Can I use dried figs instead of fresh figs?
Yes. Dried figs can be used when fresh figs aren't available. If they're very hard, soak them in warm water until they soften, then drain and add them to the salad. Keep in mind that dried figs are sweeter and chewier than fresh figs, so the salad will have a slightly different texture and flavor.
Can I make the salad ahead of time?
You can prepare the vinaigrette and toast the walnuts ahead of time, but wait to dress and assemble the salad until shortly before serving. The greens will soften once they're dressed.
Can I substitute another cheese for goat cheese?
Yes. Feta is a good substitute if you prefer it or don't have goat cheese. It has a saltier, firmer texture, but it works well with the figs and balsamic dressing.
Final Thoughts
This is the kind of salad that can change a little depending on the time of year. Make it with fresh figs while they're available, then switch to dried figs later in the season. Add chickpeas or lentils when you want more substance, or keep it simple and serve it alongside the rest of your meal.
More Fig Recipes
Fig and Goat Cheese Salad
This fig and goat cheese salad brings fresh figs, tangy goat cheese, baby greens and a fig balsamic vinaigrette together.
Ingredients
For the Salad
- 5 ounces/142g baby spring mix
- 8 ounces/227g fresh figs, halved or quartered depending on size
- ⅓ cup/40g dried cherries
- ⅓ cup walnuts/40g, toasted and roughly chopped
- 3 ounces/85g soft goat cheese, crumbled
For the Fig Balsamic Vinaigrette
- 2 Tablespoons/30ml balsamic vinegar
- 3 Tablespoons/45ml extra-virgin olive oil
- 1 Tablespoon/20g fig jam
- ½ small shallot, very finely minced
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: Add the balsamic vinegar, olive oil, fig jam, minced shallot, salt and several grinds of black pepper to a small jar. Cover and shake until well combined and emulsified.
- Toast the walnuts: Pre-heat oven to 350°F. Place walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant. Remove from oven and let cool.
- Dress the greens: Place the baby greens in a large bowl. Add enough vinaigrette to lightly coat the greens and toss gently.
- Assemble the salad: Arrange the dressed greens on a serving platter. Add the figs, dried cherries, toasted walnuts and crumbled goat cheese.
- Serve: Drizzle with additional vinaigrette, if desired, and serve immediately.
Notes
Figs: Any variety of ripe fresh figs can be used, including Black Mission, Brown Turkey or green figs.
Greens: Baby spinach or another combination of baby greens can be substituted for the spring mix.
Nuts: Toasted pecans can be used in place of the walnuts.
Dried fruit: Dried cranberries can be substituted for the dried cherries.
Dried figs: When fresh figs aren't available, dried figs can be used. If they are very hard, soak them in warm water until softened, then drain before adding them to the salad.
Make ahead: The vinaigrette and toasted walnuts can be prepared several days ahead. For the best texture, wait to dress and assemble the salad until shortly before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option (use a vegan goat cheese), Egg-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 12gCholesterol: 8mgSodium: 139mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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