My favorite Arugula Salad Recipe with sweet dried figs, savory salami, crunchy cucumber, salty pistachios, and creamy goat cheese.
author’s note
The Salad I Keep Coming Back To!
This is my current go-to salad, and I seriously can’t get enough of it. The combo of crunchy cucumbers, sweet dried figs, salty salami, and roasted pistachios is just so good. And the dressing might be one of the best I’ve ever had. I could honestly eat this every day.
Even my kids are obsessed. I usually keep the goat cheese on the side so everyone can add their own, and the last time I made it, my oldest told me it was the best salad he’s ever had. I’ll take that as a major win.
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.
Arugula Salad Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Arugula and Spinach Mix | Use very fresh greens. Mixed greens work too. Baby arugula gives the best texture. |
| Dried Figs | Look for plump, soft figs. Swap with dried cherries, dried cranberries, or chopped dates. |
| Pistachios | Use roasted and salted for the most flavor. Swap with almonds or pecans if needed. |
| Salami | Adds savory flavor. Swap with prosciutto, pepperoni, or leave it out for a vegetarian version. |
| Cucumber | English or Persian cucumbers stay crisp and do not need peeling. |
| Goat Cheese | Crumbles easily and adds creamy tang. Swap with feta or shaved parmesan. |
White Balsamic Vinaigrette
The white balsamic dressing for this Arugula Salad Recipe 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.
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:
Arugula Salad
Video
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 2 tablespoons white balsamic vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Arugula Salad Recipe 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.
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!!
I am so thrilled to hear this! Thanks so much Julie!
Huge hit with the whole family; even my pickiest eaters!
YAY! So happy to hear this! Thanks so much Julie! 🙂