Fig and Arugula Salad with Pecans, Basil and Goat Cheese

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually appealing and delicious. The juicy figs, crunchy pecans, fragrant basil, and creamy goat cheese come together in a harmonious blend of flavors and textures. Whether enjoyed as a light lunch or a side dish, this salad offers a delightful balance of tastes that will elevate your taste buds. Embrace the simplicity of making this salad and savor its deliciousness with every mouthwatering bite.

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and Arugula Salad w/ Pecans, Basil and Goat Cheese

Sylvia Fontaine from Feasting At Home
Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad

Ingredients
  

Salad Base

  • 1/4 cup red onion (thinly sliced)
  • 1/2 cup toasted pecans
  • 5 oz baby arugula (about 6-7 cups)
  • 6-8 figs (stems removed, quartered)
  • 10-15 basil leaves (torn)
  • 1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)

Fig Salad Dressing

  • 3 Tbsp olive oil
  • 2.5 Tbsp balsamic vinegar
  • 1-2 tsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp vanilla (optional)

Instructions
 

  • If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
  • Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
  • Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
  • Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
  • Taste, adjust vinegar and maple to your liking, adding more if you prefer. Serve immediately!

Notes

It helps to use very cold goat cheese or chevre here- makes it much easier to crumble- so leave it the fridge until the last possible moment. You can also place it in the freezer while you prep the salad.
Feel free to sub toasted walnuts– although I think pecans actually do taste better here!
Feel free to swap out gorgonzola cheese for the goat cheese.
This recipe came from Sylvia Fontaine from the  Feasting at Home blog.

White Bean and Turnip Salad with Roasted Garlic Scapes

Photo of lima beans from Marina Leonova from Pexels

White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes. With a handful of ingredients and simple assembly, you can create a delightful salad that is both satisfying and vibrant. The creamy white beans, crunchy turnips, and charred garlic scapes come together in a harmonious blend of textures and flavors. Whether enjoyed as a refreshing side dish or a light lunch, this salad offers a delightful balance of tastes that will tantalize your taste buds.

Photo of lima beans from Marina Leonova from Pexels

White Bean and Turnip Salad with Roasted Garlic Scapes

Valerie from Very Vegan Val
White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes.
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Course Salad

Ingredients
  

  • 6 Hakurei turnips
  • 12 garlic scapes
  • 1.5 cups white beans (about 1 can)
  • 1/2 cup baby arugula
  • 1/4 cup finely chopped parsley
  • 1/4 cup slivered almonds
  • 1 lemon (juice of)
  • 1 Tbsp olive oil
  • 1 tsp chopped fresh thyme
  • Salt and pepper (to taste)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet anddrizzle with olive oil and season with salt and pepper.
  • Bake for 10 minutes, flip, and bake for another 10-15 minutes.
  • Let your roasted garlic scapes cool for a coupleminutes until they can be handled, and chop off any parts that have become overlycrispy.
  • Cut the remaining scapes into pieces, and place them in a bowl. Add the beans,drained and rinsed if using canned. Add the arugula, chopped a little if the leavesare larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serveright away or chill until serving

Notes

This recipe came from the Very Vegan Val blog.

Radish and White Bean Salad

Photo of salad with radishes from Wild Hearth and Home

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The peppery radishes and the hearty white beans create a wonderful contrast of flavors and textures. Whether enjoyed as a refreshing side dish or a light lunch, radish and white bean salad offers a burst of freshness and a wholesome combination of ingredients. Embrace the simplicity of preparing this salad and savor its deliciousness with each vibrant bite.

Photo of salad with radishes from Wild Hearth and Home

Radish and White Bean Salad

The Fresh Market
Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad

Ingredients
  

  • 1/4 cup + 1 Tbsp extra-virgin olive oil (divided)
  • 4 green onions
  • 2 Tbsp fresh dill (chopped)
  • 2 Tbsp fresh tarragon (chopped)
  • 2 Tbsp lemon juice (freshly squeezed)
  • 2 cups radishes (thinly sliced)
  • 1 can cannellini beans (rinsed and drained)
  • 2 cups arugula
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instructions
 

  • Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
  • Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Notes

This recipe came from The Fresh Market blog.

Goat Cheese Salad With Arugula & Apple

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple. With minimal ingredients and simple assembly, you can create a delightful salad that is both satisfying and visually appealing. The combination of the smooth goat cheese, the vibrant arugula, and the crunchy apple creates a harmonious blend of textures and flavors. Whether enjoyed as a light lunch or a side dish, goat cheese salad with arugula and apple offers a delightful balance of tastes that will awaken your palate. Embrace the simplicity of preparing this salad and savor its deliciousness with each mouthwatering bite.

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat Cheese Salad With Arugula & Apple

Sonja Overhiser
Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple.
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Prep Time 15 minutes
Course Salad
Servings 4 people

Ingredients
  

  • 1 recipe Balsamic Dressing
  • 1 crisp apple
  • 1 shallot
  • 5 oz (8 cups) baby arugula (not standard arugula)
  • 1/4 cup pecans (roughly chopped)
  • 2 oz soft goat cheese (crumbled)
  • sea salt

Instructions
 

  • In a medium bowl, make the dressing.
  • Thinly slice the apple and shallot.
  • Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 
This recipe is courtesy of Sonja Overhiser from A Couple Cooks.