Description

This Autumn Arugula House Salad with Fig Vinaigrette is a fresh, seasonal recipe featuring crisp greens, sweet apples, tangy goat cheese, dried cherries, and spiced pecans, all tossed with a rich and fruity fig vinaigrette. Perfect for fall gatherings, holiday dinners, or as a light and elegant main course, this salad offers the ideal balance of sweet, savory, and spicy flavors.

Ingredients

½ cup whole pecans

1 ½ tablespoons brown sugar

½ teaspoon chipotle chili powder

Kosher salt and black pepper, to taste

¼ cup apple cider vinegar

2 to 3 tablespoons fig preserves

2 garlic cloves, finely minced or pressed

1 pinch crushed red pepper flakes

½ cup extra virgin olive oil

6 to 8 cups baby arugula and/or spring greens

1 honeycrisp apple, thinly sliced

⅓ cup dried tart cherries or cranberries

2 to 3 ounces goat cheese, crumbled

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Instructions

Prepare the spiced pecans: Heat a nonstick skillet over medium-low heat. Add the pecans, brown sugar, chipotle chili powder, salt, and pepper. Cook, stirring often, until the sugar melts and coats the pecans, about 6 to 8 minutes. Transfer to parchment paper to cool, then break apart if clumped.
Make the fig vinaigrette: In a small bowl, whisk together apple cider vinegar, fig preserves, garlic, crushed red pepper flakes, salt, and pepper. Slowly whisk in olive oil until emulsified. Store in a sealed jar in the fridge for up to one week.
Assemble the salad: Toss the arugula and/or spring greens with a pinch of salt and pepper. Top with apple slices, dried cherries, goat cheese, and cooled spiced pecans. Drizzle with fig vinaigrette and serve immediately.

Notes

Make the spiced pecans up to 5 days ahead and store in an airtight container.
Vinaigrette can be made in advance and refrigerated for up to 1 week.
Keep salad greens separate from dressing until serving to avoid sogginess.
For a vegan version, omit goat cheese or use a plant-based alternative.
Swap apples with pears, or use candied walnuts/almonds instead of pecans.
Add grains like quinoa or farro to make it a main dish.

Prep Time: 15 mins
Cook Time: 8 mins
Category: Salad
Method: No-Cook / Stovetop (for pecans)
Cuisine: American

Nutrition

Serving Size: 1 side salad (about 1/6 of recipe)
Calories: 280
Sugar: 14g
Sodium: 190mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg