My favorite Arugula Salad with sweet dried figs, savory salami, crunchy cucumber, salty pistachios, and creamy goat cheese.

Arugula Salad is dressed with delicious toppings, ready to toss together and enjoy.

Arugula Salad Recipe

This is my current go-to salad, and I can’t get enough of it! The crunchy cucumbers, sweet dried figs, salty salami, and pistachios—it’s so good! And the dressing is amazing, one of the best I’ve had!

Even my kids love it! I keep the goat cheese on the side for the whole family, and the last time I made it, my oldest said it’s the best salad he’s ever had.

Quick Tip

You might not expect dried figs in a salad, but they’re sweet, chewy, and pair nicely with these ingredients. They’re a fun swap for dried cherries or cranberries.

All the ingredients in this recipe—greens, dressing, cucumbers, cheese, pistachios, salami, and figs—are prepped for easy assembly.

Arugula Salad Ingredients

  • Arugula and spinach mix: Look for fresh, crunchy greens. Mixed greens work too.
  • Dried figs: Pick plump, moist figs. Avoid dry or shriveled ones.
  • Pistachios: Get roasted, salted nuts for extra flavor with no extra work.
  • Goat cheese: Look for it in the specialty cheese section.
  • Cucumber: Use English or Persian—no need to peel, and they stay crunchy.
  • Meat: Find fresh salami in the deli or special meat section.
Dressing ingredients prepped out for this arugula salad recipe.

White Balsamic Vinaigrette

The white balsamic dressing for this Arugula Salad is a tasty mix of tangy and sweet! Here are a few tips:

  • Adjust the honey and Dijon to your liking.
  • Make extra! It’s great on other salads or as a dip. I make a batch every week!
  • You can find white balsamic vinegar in most grocery stores or online.
  • Use good extra virgin olive oil for the best flavor.

Quick Tip

White balsamic vinegar has a sweet, tangy flavor like regular balsamic but is lighter in color and milder in flavor.

Arugula Salad Variations

  • Want to swap the meat? Try bacon, grilled chicken, or leave it out.
  • Not into goat cheese? Use feta.
  • No dried figs? Use dried strawberries, cranberries, or cherries.
  • Don’t like pistachios? Try almonds, walnuts, or pecans.
  • Add fresh herbs like parsley, mint, or basil for more flavor.
  • Add fresh fruit like strawberries, blueberries, or raspberries for sweetness.

Storage

Serve right away: The greens get soft quickly after adding dressing.

Make ahead: Keep ingredients separate in the fridge and mix right before serving.

Dressing: Great to make ahead! It lasts a week in the fridge—shake well before using.

More Delicious Salad Recipes:

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5 from 2 votes

Arugula Salad

By Chelsea Lords
This Arugula Salad brings together sweet dried figs, savory salami, crunchy cucumber, salty pistachios, and creamy goat cheese for a perfect mix of flavors and textures.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Equipment

  • Wide-mouth Mason Jar or other sealable container
  • Large bowl

Ingredients

Dressing
Salad
  • 5 ounces baby spinach and arugula mix or mixed greens
  • 1/2 cup thinly sliced dried figs
  • 1/3 cup roasted and salted shelled pistachios coarsely chopped, see note 1
  • 1 cup chopped cucumber see note 2
  • 3 ounces salami 1 cup, diced
  • 1/3 cup crumbled goat cheese

Instructions 

  • Dressing: Combine all dressing ingredients in a wide-mouth glass jar. Seal jar and shake vigorously to combine (make sure honey doesn’t pool at the bottom!). Refrigerate until ready to use, shaking again before using to re-emulsify (see note 3).
  • Salad: Add arugula and spinach mix to a large bowl. Top with thinly sliced dried figs, chopped pistachios, chopped cucumber, diced salami, and crumbled goat cheese.
  • Serve: This Arugula Salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve (see storage). Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!

Video

Recipe Notes

Note 2: Use English or Persian cucumbers. They’re milder, seedless, and don’t need peeling. They’re also crispier and more flavorful than regular cucumbers.
Note 3: Make the white balsamic vinaigrette ahead and store in the fridge. If it separates, let it sit for 15 minutes and shake before using.
Storage/Make Ahead: Prep ahead but store ingredients separately in airtight containers in the fridge. Combine, toss, and dress just before serving.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 14g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 473mg | Potassium: 336mg | Fiber: 2g | Sugar: 10g | Vitamin A: 736IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 2 votes

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4 Comments

  1. Julie says:

    5 stars
    Our family calls this our “Favorite Salad” too! We love the combination of textures, as well as the sweet, salty, peppery (arugula) flavor combo. I make it at least once a month and everyone I’ve made it for has asked for the recipe. Thank you!!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Julie!

      Reply
  2. Julie Carlsen says:

    5 stars
    Huge hit with the whole family; even my pickiest eaters!

    Reply
    1. Chelsea Lords says:

      YAY! So happy to hear this! Thanks so much Julie! 🙂

      Reply