This Arugula Salad Recipe brings together sweet dried figs, savory salami, crunchy cucumber, salty pistachios, and creamy goat cheese for a perfect mix of flavors and textures.
Dressing: Combine all dressing ingredients in a wide-mouth glass jar. Seal jar and shake vigorously to combine (make sure honey doesn’t pool at the bottom!). Refrigerate until ready to use, shaking again before using to re-emulsify (see note 3).
Salad: Add arugula and spinach mix to a large bowl. Top with thinly sliced dried figs, chopped pistachios, chopped cucumber, diced salami, and crumbled goat cheese.
Serve: This Arugula Salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve (see storage). Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
Video
Notes
Note 1: Find pistachios in the snack or bulk section. Choose roasted and salted for extra flavor. Save time by grabbing shelled ones!
Note 2: Use English or Persian cucumbers. They’re milder, seedless, and don’t need peeling. They’re also crispier and more flavorful than regular cucumbers.Note 3: Make the white balsamic vinaigrette ahead and store in the fridge. If it separates, let it sit for 15 minutes and shake before using.Storage/Make Ahead: Prep ahead but store ingredients separately in airtight containers in the fridge. Combine, toss, and dress just before serving.