This Autumn Arugula House Salad with Fig Vinaigrette is a vibrant and seasonal dish that balances crisp greens, sweet apples, tangy goat cheese, and spiced pecans with a rich, slightly fruity dressing. It’s the perfect combination of fresh and cozy flavors, making it ideal for fall gatherings, holiday tables, or as a light yet satisfying main course.

Why You’ll Love This Recipe

Perfect blend of sweet, savory, and spicy flavors
Seasonal and festive, ideal for fall and winter
Easy to make ahead by preparing pecans and dressing in advance
Works as a side dish or light main course
Elegant presentation with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spiced pecans

½ cup whole pecans
1 ½ tablespoons brown sugar
½ teaspoon chipotle chili powder
kosher salt and pepper to taste

fig vinaigrette

¼ cup apple cider vinegar
2 to 3 tablespoons fig preserves
2 garlic cloves, finely minced or pressed
1 pinch crushed red pepper flakes
kosher salt and pepper to taste
½ cup extra virgin olive oil

salad

6 to 8 cups baby arugula and/or spring greens
kosher salt and pepper to taste
1 honeycrisp apple, thinly sliced
⅓ cup dried tart cherries or cranberries
2 to 3 ounces goat cheese, crumbled

Directions

To make the pecans, heat them in a nonstick skillet over medium-low heat. Stir in the brown sugar, chipotle chili powder, and a pinch of salt and pepper. Cook, stirring often, until the sugar melts and coats the pecans, about 6 to 8 minutes. Transfer to parchment paper and let cool. Break apart if clumped.
To make the vinaigrette, whisk together apple cider vinegar, fig preserves, garlic, red pepper flakes, and a pinch of salt and pepper. Slowly whisk in olive oil until emulsified. Store in a sealed container in the fridge for up to one week.
To assemble the salad, toss the greens with a pinch of salt and pepper. Top with apple slices, dried cherries, goat cheese, and spiced pecans. Drizzle with fig vinaigrette and serve.

Servings and timing

Servings: 4 to 6 (as a side dish)
Prep time: 15 minutes
Cook time: 8 minutes (for pecans)
Total time: 25 minutes

Variations

Use candied walnuts or almonds instead of pecans.
Swap goat cheese for blue cheese or feta for a stronger flavor.
Replace honeycrisp apple with pear for a softer sweetness.
Add roasted butternut squash or sweet potatoes for a heartier fall salad.
Toss in quinoa or farro to turn it into a main dish.

Storage/Reheating

Store the spiced pecans in an airtight container at room temperature for up to 5 days.
Keep the vinaigrette in a sealed jar in the fridge for up to 1 week; whisk or shake before using.
Store the salad greens separately from the dressing to avoid sogginess. Assembled salad should be enjoyed immediately.

FAQs

Can I make the pecans ahead of time?

Yes, the spiced pecans can be made up to 5 days in advance and stored in an airtight container.

Can I substitute another dressing for the fig vinaigrette?

Absolutely. A balsamic vinaigrette or apple cider vinaigrette also pairs well with this salad.

What if I don’t have fig preserves?

You can substitute with apricot or plum preserves for a similar sweetness.

Can I use a different type of apple?

Yes, any crisp and slightly sweet apple such as Fuji or Gala works well.

Is there a nut-free option?

You can omit the pecans or use roasted pumpkin seeds or sunflower seeds instead.

Can this salad be made vegan?

Yes, simply omit the goat cheese or use a plant-based cheese alternative.

How do I keep the apple slices from browning?

Toss apple slices in a little lemon juice before adding to the salad.

Can I prepare the salad in advance?

Yes, prep all the components separately and assemble just before serving for best freshness.

Is this salad gluten-free?

Yes, all the ingredients used are naturally gluten-free.

Can I make this a meal instead of a side?

Yes, add grilled chicken, salmon, or roasted vegetables to make it a hearty main dish.

Conclusion

This Autumn Arugula House Salad with Fig Vinaigrette is a fresh, seasonal, and flavorful dish that celebrates the best of fall produce. With sweet-spiced pecans, crisp apples, tangy goat cheese, and a luscious fig vinaigrette, it’s an easy yet elegant salad that shines on weeknights, at holiday gatherings, or as a light main course.