Arugula Salad (My Favorite Salad!)

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

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.

Arugula Salad Ingredients

• Arugula and spinach mix: Choose fresh, crunchy greens in the produce section. If you can’t find them, regular mixed greens are fine too.
• Dried figs: Pick plump, moist figs from the dried fruit or bulk section. 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 cucumbers—no peeling needed, and they’re crunchier.
• Meat: Find fresh salami in the deli or special meat section.

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, and it’s always gone by the end.
• You can find white balsamic vinegar in most grocery stores or online. It adds a fresh, bright flavor.
• Use good extra virgin olive oil for the best 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.

More Delicious Salad Recipes:

• Grapefruit Salad with a the best dressing
• Teriyaki Chicken Salad with pasta
• Sweet Potato Salad with a creamy cilantro-lime dressing
• Tuna White Bean Salad high protein
• Avocado Chicken Salad with a light dressing

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5 from 3 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. It’s a sweet-and-savory combo that’ll keep you coming back for more.

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Equipment

• Wide-mouth glass jar or other sealable container
• Large bowl

Ingredients 

USMetric

 

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Dressing

• ▢ 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

Salad

• ▢ 5 ounces arugula and spinach 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 note 4). 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 1: Find pistachios in the snack or bulk section. Choose roasted and salted for extra flavor. Save time by grabbing shelled ones!

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.

Note 4: Serve the Arugula Salad right after dressing, as the greens wilt quickly. It’s best to eat it fresh!

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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