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.

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

Sylvia Fontaine from Feasting At Home
Fresh Fig and Arugula Salad with Goat Cheese, Pecans and Basil tossed in a simple, delicious Balsamic Vanilla Vinaigrette
Prep Time 20 minutes
Total Time 20 minutes
Course Salad


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)


  • 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!


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.

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