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Fig and Arugula Salad with Balsamic reduction

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Main/Side
  • Method: Combine
  • Cuisine: American


Fig and Arugula Salad with Balsamic reduction


  • 4 fresh figs
  • 1 package of arugula
  • 1/2 cup crumbled goat cheese (I recommend locally made cheese)
  • 1/4 cup pomegranate seeds
  • 1/4 cup crushed walnuts
  • olive oil (approx. 2-4 tbsp.)
  • 1 cup balsamic vinegar
  • 3 tbsp. maple syrup
  • a pinch of sea salt


  1. Lets start by making our balsamic reduction.
  2. Stir the balsamic vinegar and maple syrup together in a small saucepan on high heat.
  3. Bring to a boil, and then lower to low heat to simmer, until the balsamic has reduced down to a thick glaze. (should be approx. 1/3 cup)
  4. To assemble the salad, begin by slicing your figs into 4 segments per fig. set aside.
  5. Place a large handful of arugula onto your plate, then top with goat cheese, pomegranate, and walnuts. Place your figs along the side of the plate.
  6. Gently drizzle some olive oil, and balsamic glaze over your salad. Finish with a pinch of a nice quality sea alt.
  7. Serve immediately.


  • Serving Size: 1/4 recipe
  • Calories: 385
  • Sugar: 22g
  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 11g

Keywords: Fig and Arugula Salad with Balsamic reduction, healthy salad recipe