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Make this Fig Salad for the perfect late summer/early fall lunch. It’s as easy to make one serving for yourself as it is to serve at a gathering. It’s tossed in my go-to vinaigrette which compliments all the flavors perfectly.

fig salad on a gray plate with a gold fork

I can’t tell you how many times I’ve eaten this salad in the last couple of weeks. Mostly because it’s delicious but also because it has been way too hot to cook. This simple salad has a wow factor – sweet figs, tangy goat cheese, and crunchy walnuts – that makes it the perfect salad recipe to have in your back pocket for gatherings and such.

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

Fresh Fig Salad with Goat Cheese & Candied Walnuts

Mixed greens
Fresh figs – Any variety of figs will do, such as black mission figs. If you don’t have a fig tree, you can find figs at the grocery store for a limited time during fig season.
Goat cheese
Candied walnuts – I like to make my own but you can buy them already made if you like. Candied pecans will also work.
Vinaigrette: red wine vinegar, avocado oil, honey, garlic powder, dried basil + oregano, salt, and black pepper.

I highly recommend using avocado oil in dressings instead of olive oil. It has a more neutral flavor that won’t overpower so the lovely flavors in the salad can be fully enjoyed!

How to make this fig salad

First, make the candied walnuts. If you’re using pre-made, you can skip this step!

Ok if you’re still with me, add brown sugar and butter to a small non-stick pan over medium-low heat. Once the butter is mostly melted, toss in the pecans and stir.

walnuts, butter and brown sugar in a nonstick pan

walnuts in a nontick pan with melted butter and sugar

Cook this, stirring very frequently for about 5 minutes. Until the sugar is fully dissolved and begins to darken.

Remove from heat and place the nuts on a piece of parchment or wax paper. Sprinkle with salt.

Make the dressing next. Simply place all dressing ingredients in a jar and shake! You will want to shake the dressing again just before you add it to the salad. Now, all that’s left to do is arrange the ingredients on individual plates, drizzle with dressing, and dig in! If you know that all of the salad will be eaten immediately, you can toss the salad and dressing in a large bowl and then serve on salad plates.

fig salad with goat cheese and candied walnuts on a gray plate with a slice of bread

What to eat with fig salad

Serve this salad with a side of fresh crusty bread to soak up all the yummy dressing and stray bits of goat cheese. It also pairs well with grilled chicken or salmon. Or make a Panera-style Pick-2 meal and pair it with half of a Turkey Pesto Sandwich!

Storage Instructions

For best results, place undressed salad in an airtight container and keep it in the fridge for up to five days. Place the remaining vinaigrette in a separate airtight container such as a mason jar or this handy salad shaker. Dressing can be enjoyed for up to two weeks if kept in the fridge.

Additions and Substitutions

If you don’t want to make your own dressing (it’s totally worth it by the way!), feel free to buy your own. Balsamic vinaigrette is great with this salad. In the place of goat cheese, you can use other creamy cheeses such as feta cheese or blue cheese.