This Fig & Arugula Salad with Pistachio Butter Vinaigrette is a fresh and tasty mix that balances sweet, peppery, and nutty flavors in every bite. The soft, juicy figs pair perfectly with the peppery arugula, while the creamy pistachio butter vinaigrette adds a rich, nutty touch that brings everything together.
I love making this salad when I want something light but still special. The pistachio butter vinaigrette is my favorite part—it’s easy to whip up and gives the salad a unique twist that surprises people every time. Sometimes I add a sprinkle of goat cheese or some toasted seeds on top for extra creaminess and crunch.
My favorite way to serve this salad is as a starter for a casual dinner or alongside grilled chicken for a quick lunch. It’s refreshing but filling enough to brighten up any meal. Whenever I bring this salad to friends, it’s always a hit and gets everyone asking for the recipe!
Key Ingredients & Substitutions
Fresh Arugula: This salad’s peppery and slightly bitter taste comes from fresh arugula. If you can’t find arugula, try baby spinach or watercress for a softer, milder flavor.
Figs: Fresh ripe figs add natural sweetness and a lovely texture. If figs aren’t available, try ripe sliced pears or peaches for a similar juicy sweetness.
Goat Cheese: Creamy goat cheese adds a tangy, soft element. If dairy-free or vegan, use crumbled tofu or a plant-based cheese alternative.
Pistachio Butter: This is key for the vinaigrette’s nutty richness. You can substitute with almond or cashew butter if pistachios aren’t on hand.
How Do I Make a Smooth, Well-Emulsified Vinaigrette?
Getting a creamy and balanced vinaigrette is easy if you follow these simple steps:
- Start by whisking the pistachio butter with the vinegar and honey until smooth.
- Slowly drizzle in olive oil while continuously whisking to create a creamy emulsion.
- Add salt and pepper at the end and taste; adjust if needed.
- If the dressing is too thick, add a teaspoon or two of warm water to loosen it up.
This method helps the oil and vinegar combine nicely, giving your salad dressing a velvety texture that clings well to the greens and figs.
Equipment You’ll Need
- Small whisk or fork – I find it helpful to whisk the vinaigrette until smooth and emulsified.
- Mixing bowl – Use this to whisk together the vinaigrette ingredients easily.
- Serving platter or large salad bowl – Great for arranging the salad beautifully.
- Measuring spoons and cups – To measure the vinegar, honey, and oil precisely.
Flavor Variations & Add-Ins
- Swap goat cheese for crumbled feta or ricotta for a different tang or creaminess.
- Add toasted walnuts or chopped pistachios on top for extra crunch and nuttiness.
- Include some thinly sliced red onion or fennel for a mild sharpness.
- Replace the figs with ripe poached pears or nectarines for seasonal variety.
How to Make Fig & Arugula Salad with Pistachio Butter Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula, washed and dried
- 6 ripe fresh figs, quartered
- 4 oz goat cheese, crumbled
- Optional: chopped pistachios for garnish
For the Pistachio Butter Vinaigrette:
- 2 tablespoons pistachio butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad comes together quickly! You’ll need about 10 minutes to prepare and assemble everything. No cooking required, so it’s perfect for a fresh, easy meal or side dish.
Step-by-Step Instructions:
1. Make the Pistachio Butter Vinaigrette:
In a small bowl, whisk together the pistachio butter, olive oil, vinegar, honey, salt, and pepper. Keep whisking until everything is smooth and well combined, creating a creamy dressing. Taste and adjust seasoning if needed.
2. Arrange the Salad:
Spread the fresh arugula evenly on a large serving platter or bowl. Scatter the quartered figs on top so they’re nicely spaced out, then sprinkle the crumbled goat cheese all over the salad.
3. Dress and Serve:
Drizzle the pistachio butter vinaigrette generously over the salad. If you like, sprinkle some chopped pistachios on top for extra crunch. Serve the salad right away, tossing gently if you wish to combine flavors before eating.
Can I Use Frozen Figs for This Salad?
Fresh figs work best because of their texture and sweetness, but if you only have frozen figs, thaw them completely in the fridge and drain any excess moisture before adding to the salad.
What Can I Substitute for Pistachio Butter?
If you don’t have pistachio butter, almond or cashew butter are great alternatives that still provide a creamy, nutty flavor for the vinaigrette.
Can I Make the Vinaigrette Ahead of Time?
Yes! Make the vinaigrette up to 2 days in advance and store it in an airtight container in the fridge. Whisk it again before drizzling over your salad to re-emulsify the dressing.
How Should I Store Leftover Salad?
To keep your salad fresh, store leftover components separately: keep figs and arugula refrigerated in airtight containers, and store the vinaigrette on its own. Assemble just before serving to avoid sogginess.