Are you ready for a salad that will knock your socks off? Introducing our favorite ArugulaSalad, featuring a delectable combination of sweet dried figs, savory salami, crisp cucumber, salty pistachios, and creamy goat cheese. This salad strikes the perfect balance between sweet and savory, with a variety of textures that will keep your taste buds on their toes.
DRESSING: Combine all of the 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 the dressing until ready to use, shaking again before using to re-emulsify. (See Note 3)
SALAD: Add the arugula and spinach mix to a large bowl. Top the greens with thinly sliced dried figs, chopped pistachios, chopped cucumber, diced salami, and crumbled goat cheese.
DRESS: (Read Note 4 first.) Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
MAKE AHEAD: If you need to make the salad in advance, you can store the greens, figs, pistachios, cucumber, salami, and goat cheese separately in airtight containers in the refrigerator. When you're ready to serve the salad, toss the ingredients together and dress them.
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Notes
Note 1: Pistachios: Find pistachios in the snack aisle or bulk food section of most grocery stores. Choose roasted and salted pistachios for added flavor without any extra work on your end. And save your fingers--grab shelled nuts!Note 2: Cucumber: English or Persian (salad) cucumbers are a great choice for this recipe, as they have a milder taste, fewer seeds, and a thin skin that doesn't need to be peeled. They're also more flavorful and crispier than regular cucumbers. No need to peel if using English/Persian/Salad cucumbers.Note 3: Dressing make-ahead: The white balsamic vinaigrette can be made in advance and stored in the refrigerator until ready to use, making it a great time-saving option for when you're putting the salad together. When stored at cold temps, the dressing may separate and form layers. If this is the case, simply let it stand at room temperature for about 15 minutes before using, give it a good shake, and it will be ready to use. Note 4: This Arugula Salad is best served immediately after it's dressed. The arugula and spinach can wilt quickly when in contact with the dressing, and that affects the texture and flavor of the salad. This salad does not store well (even for a day) so it is best to consume it as soon as possible after it's dressed.