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This fig salad recipe transforms a handful of simple ingredients into one unforgettable dish with extraordinary flavor. Featuring sweet, caramelized grilled figs, peppery arugula, creamy cheese, salty prosciutto, and a silky orange and raspberry-kissed vinaigrette to tie it all together, every forkful truly tastes like summer sunshine on a plate. 

“Oh Wow! This salad is fantastic! Made it with mixed greens and used fresh figs from the garden. Loved this salad!!”

– LYNN
Close-up, angled photo of a grilled fig on an arugula salad with crumbled cheese and nuts.

Update: This recipe was originally published in August 2015. I made updates to the article below to include more information about figs in salad. 

Hi, friends! If you’ve been searching for a vibrant, fresh salad that delivers delicious flavor, beautiful textures, and serious visual appeal, stop your scrolling. My fresh fig salad is what happens when simplicity meets pure luxury:

Table of Contents

About this figs salad

Imagine digging your fork into a bowl of warm, lightly charred figs—glazed with honey to intensify their natural sugars; their centers soft and jammy, edges lightly smoky—layered over a bed of crisp, peppery arugula. Add creamy crumbles of gorgonzola cheese or goat cheese, crunchy toasted nuts, ribbons of savory, intensely rich prosciutto, and a drizzle of tangy, raspberry-kissed balsamic and you’ve got a salad that’s a masterclass in deliciousness.

Even better, this figs salad comes together quickly (think: about 20 minutes) with just a handful of ingredients—most of which you probably already have, and it adapts wonderfully.

Stunning enough for brunch spreads and holiday tables to dinner parties and holidays, yet easy enough for a weekday lunch, it’s the kind of salad that will make you wonder, “why don’t I eat figs more often?”. Serve it alongside crusty bread and grilled meats or seafood a chilled glass of white wine and you’ve got a salad that tastes luxuriously delicious, without being complicated.

Why make THIS recipe

TL;DR? Get the gist on this salad below:

  • Beautiful Flavor Balance. Sweet grilled figs mingle with peppery arugula, meaty prosciutto, tangy cheese, salty nuts, and a fruity acidic vinaigrette to create a layered, culinary-driven flavor profile.
  • Textural Heaven. Soft figs + crisp greens + creamy cheese + crunchy nuts + silky dressing = every bite is dynamic and satisfying.
  • Grilling Enhances the Figs Flavor. Heat concentrates the natural sugars and adds a subtle smokiness, elevating the figs for salad well beyond their raw state.
  • Highly Customizable and Flexible. This figs in salad concept works with a multitude of greens, cheeses, nuts, and dressings—depending upon on what you have on hand.
  • Effortless Elegance. Between the deep purple-hued figs, bright greens, ribbons of prosciutto, and creamy cheese, this salad looks fancy and tastes perfectly gourmet; however, it also requires minimal prep and simple ingredients.  Once the grill is preheated, the figs cook in just a few minutes and the salad comes together in seconds.
  • Chef Developed Recipe. Tired of getting your recipes from untrained “home cooks” or worse yet “food influencers” with no actual respect for recipe development, culinary arts, and food? With this step-by-step recipe—from a trained culinary professional—you’ll be mastering the art of tuna and macaroni salad in no time!
Overhead photo of fig salad with prosciutto, arugula, grains, and crumbled cheese.

Ingredients for this salad with figs

As promised, you’ll just need easy to simple ingredients and fresh figs to make this salad recipe. Here’s what to grab:

  • Fresh Figs. Since figs are the star ingredient, make sure you choose ones that are ripe but firm to the touch—they caramelize beautifully on the grill. While you can use any variety of figs, I’m partial to Mission and Adriatic varieties, but Brown Turkeys, Calimyrnas, and Kadotas work too.
  • Olive Oil. For grilling the figs. Be sure to choose a fruity, high‑quality one for the best flavor.
  • Honey. Enhances the fig’s natural sweetness and helps the grilled figs get lovely caramelization. Swaps: Maple syrup, agave nectar, or brown rice syrup.
  • Red Quinoa. For texture, nutty flavor, and a pop of gorgeous color. Substitutions: White, black, or tri-color quinoa work too. Or, you can swap in other grains like farro, barley, or wheat berries if you prefer.
  • Arugula. Provides a touch of pepperiness, which is an excellent counterpoint to the sweetness of the figs and the richness of the cheese and meat. Substitutions: Feel free to swap in baby arugula or watercress instead!
  • Shallot. Think of shallots like red onion-lite as they add a mild allium flavored. Swaps: Thinly sliced red or sweet onions that have been soaked in cool water and thoroughly drained.
  • Gorgonzola or Goat Cheese. For creamy, dreamy, tangy vibes. Substitutions: Crumbled blue cheese or feta cheese if you prefer. 
  • Toasted Nuts. I like sliced almonds for crunch and nutty depth, but pistachios and pecans work great too. Just make sure you toast the nuts for the best flavor. 
  • Prosciutto. Lends salty, savory flavor, chewy texture, and pairs exceptionally well with figs. 

For the dressing

  • Orange Juice. For sweetness and extra acidity in the fig salad dressing. If possible, opt for fresh OJ—it tastes so much more delicious than the bottled kind! 
  • Raspberry Balsamic Vinegar. For juicy, almost port wine flavors in the vinaigrette. Substitution: Feel free to use plain balsamic vinegar if that’s what you have on hand.
  • Kosher Salt and Fresh Cracked Black Pepper. Essential for flavor.

Recipe variations

While I love this fresh fig salad recipe just the way it is, there are plenty of opportunities for you to customize it to your needs. Below are a few ideas to inspire:

  • Use Burrata. Swap out the small crumbles of goat or gorgonzola and use a ball of burrata cheese for an ultra‑creamy, luxurious version.
  • Add Grilled Peaches. For a sweet, summery upgrade that pairs perfectly, toss peeled and quartered peaches onto the grill along with the figs.
  • Caprese-Style Twist. Add fresh mozzarella pearls, basil, and swap the dressing for balsamic glaze.
  • Add Fresh Berries. Blackberries and raspberries pair especially well with grilled figs and will also add vibrant color.
  • Use Mixed Greens. A blend of baby mixed greens will a milder flavor profile than using peppery arugula alone.
  • Extra Creamy Version. Dice or slice avocado and add it just before serving for a creamy contribution.
  • Add Grilled Protein. Top with honey roasted chickpeas, grilled chicken, grilled shrimp to transform this fig salad recipe into a hearty entrée.
  • Make it Vegan. Use maple syrup, a plant‑based cheese, and nix the prosciutto for a vegan-friendly alternative.
  • Extra Peppery Flavor. Swap out the raspberry balsamic and use arugula pesto vinaigrette for extra pungent flavor. Just take 1/4 cup of this arugula pesto sauce, add 1 tablespoon lemon juice and slowly stream in 1/4 cup of good EVOO while whisking.
Overhead photo of figs salad recipe made with grilled figs, arugula, cooked quinoa, prosciutto, and crumbled cheese.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Choose Ripe, but Firm Figs. Overripe figs will fall apart during grilling, while underripe figs lack sweetness. Look for fresh figs that are firm to the touch with a soft, gentle give.
  • Use High-Quality Cheese. The ingredient list is simple, so quality ingredients will make a noticeable difference.
  • Toast the Nuts. Toasting or roasting enhances their flavor and improves texture greatly.
  • Preheat Grill Completely. Proper heat creates attractive grill marks, delicious caramelization, and prevents sticking.
  • Lightly Oil the Figs. A small amount of oil promotes caramelization, prevents drying, and thwarts sticking.
  • Cut Side Down First. Place the figs onto the grates with the cut-side facing down. This ensures maximizes caramelization and creates those signature char marks.
  • Don’t Overcook Figs. Just two to four minutes is enough to soften and lightly char them.
  • Season the Greens. Wonder why salads at restaurants taste better? They season the lettuce before adding toppings to ensure every bite is flavorful.
  • Dress Greens JUST Before Serving. This keeps the arugula crisp and prevents wilting.
  • Balance the Dressing to Taste. Everyone’s taste buds are vastly different. Be sure to taste and adjust the dressings acidity, sweetness, and salt before pouring it over the salad.
  • Serve immediately. For the best texture and temperature contrast, enjoy the fig salad immediately after assembling.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What cheese works best?

Honestly, that depends upon your tastes and preferences. However, goat cheese, gorgonzola cheese, and blue cheese taste great when paired with figs and arugula. However, burrata and ricotta also works if you’re looking for a richer, creamier salad experience.

When are figs in season? 

Depending on the variety, you should be able to get fresh figs in the United States from approximately May through November.

Can I use dried figs in this salad recipe? 

Since figs are the star ingredient in this salad recipe, I strongly recommend using fresh figs. However, you can use chopped dried figs in a pinch—just rehydrate them in warm water for 10 minutes to soften them and skip the grilling step.

Do I have to grill the figs for salad?

No, you don’t have to grill the fresh figs if you don’t want to. You can also roast or broil them for caramelization and to intensify their flavor. Alternatively, you can simply add them to the salad raw if you prefer.

Do you eat the skin on a fig? 

Yep, you sure do! The whole fig (aside from the stem) is edible, so just bite right through it.

What if I don’t like arugula?

If you don’t like arugula, just don’t use it. Simply swap in a spring mix, baby spinach, or baby kale. Alternatively, if you’re looking to add a pop of color, radicchio is excellent with fresh figs!

What dressing pairs best?

Again, that depends upon your taste preferences. However, honey balsamic vinaigrette is a classic dressing for fig salads and citrus-based or fruity-based dressings also complement figs beautifully.

Can I make this salad recipe with figs ahead of time?

Unfortunately, I don’t recommend making this recipe for fig salad in advance. But, you can prep the components ahead of time—just wait to grill the figs and assemble the salad until just before serving for the best taste and texture.

Close-up photo of a salad recipe with grilled figs, arugula, nuts, grains, and prosciutto.

Serving this fig salad recipe

  • Alongside Chicken or Steak. Serve the salad acts alongside roasted ribeye steaks or grilled buttermilk marinated chicken as a fresh, slightly sweet counterpoint to the savoriness. Personally, I love chicken fig recipes here.
  • Pair with Crusty Bread. Ideal for acting as an edible “spoon” to soak up the extra vinaigrette and creamy cheese.
  • Add to a Brunch Spread. This figs salad fits perfectly next to elegant egg dishes or elevated toasts, like this strawberry French toast casserole, and flakey, buttery pastries.
  • Serve as a Holiday Starter. The salad’s brightness is an ideal way to awaken the palate before a heavier holiday main, like orange glazed ham.

Unique serving suggestions

  • Alongside a Cheeseboard. Layer toasted sourdough crostini, a ball of burrata, and a jar of artisanal honey alongside the salad for a snack board. 
  • Pair with Seafood. Serve with pan-seared halibut, roasted salmon, or bbq scallops for a seafood restaurant-style meal. 
  • With Chilled Rosé or Sparkling Wine. The acidity of a nice chilled glass will perfectly complement the sweetness of the figs.
  • Add Hot Honey. Introduces a subtle heat that elevates the sweetness of the figs by glazing them with hot honey instead of the regular stuff.

Storing leftovers

I recommend storing the grilled figs, salad, and dressing separately. However, if you dressed the salad, just be sure to enjoy it within 24 hours for the best texture.

  • Refrigerator Storage: Store salad components in separate airtight containers in the fridge for up to 2 days. And note that the dressing will keep for up to 7 days, while the quinoa will keep for up to 5 days.
  • Freezing Instructions: Unfortunately, freezing isn’t recommended, as both the figs and greens will lose structure and become mushy.
  • Reheating Instructions: No reheating needed—this is a fresh salad. However, if you prefer, you can gently re-warm the grilled figs and add them to the cold salad just before enjoying.
Close-up photo of fresh figs in a salad with arugula, quinoa, goat cheese, and vinaigrette dressing.

Between the sweet, honey-kissed grilled figs, peppery arugula, creamy cheese, crunchy nuts, and silky dressing, this fig salad recipe proves that a few fresh and well-chosen ingredients can create something truly memorable. It’s simple, stunning, and perfectly customizable—the exact type of salad that will turn even a fig-skeptic into a full-blown believer.

I hope you figgin’ love this salad recipe with figs as much as we do! But if you make it, don’t forget to come back and let me know how it you made it your own—I truly love cheering you on in the kitchen!

Until next time, friends, cheers,

Cheyanne

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More salads with fresh fruit

Overhead photo of figs salad recipe made with grilled figs, arugula, cooked quinoa, prosciutto, and crumbled cheese.

Fig Salad

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 servings
Print Recipe Pin Recipe
This fig salad recipe transforms a handful of simple ingredients into one unforgettable dish with extraordinary flavor. Featuring sweet, caramelized grilled figs, peppery arugula, creamy cheese, salty prosciutto, and a silky orange and raspberry-kissed vinaigrette to tie it all together, every forkful truly tastes like summer sunshine on a plate. 

Ingredients 

For the Grilled Figs

  • 6 whole Figs – tops trimmed and cut in half lengthwise
  • 1 TBS Olive Oil
  • 2 TBS Honey

For the Salad

  • 1 Cup Quinoa – cooked according to package directions (I use red quinoa)
  • 3 ounces Prosciutto – thinly sliced
  • 4 Cups Arugula – rinsed and dried
  • 1 large Shallot – peeled and thinly sliced; reserve 1 tablespoon and mince for the dressing (SEE NOTES)
  • 2 ounces Crumbled Gorgonzola OR Goat Cheese – or more to taste
  • ¼ Cup Sliced Almonds – toasted
  • to taste Kosher Salt and Fresh Cracked Black Pepper

Raspberry Balsamic Vinaigrette: (yield ½ cup)

Instructions

  • Prepare the Vinaigrette: To a mason jar or 2 cup measure, Add the extra virgin olive oil, raspberry balsamic vinegar, orange juice, honey, and 1 tablespoon of minced shallot.
    Seal the jar or grab a whisk and vigorously shake or stir until the ingredients are fully emulsified and combined.
    Set aside while you continue with the recipe so the flavors can marry. Then, shake or whisk again, taste the dressing, and adjust it to suit your tastebuds before using.
  • Grill the Figs: Preheat a charcoal or gas grill to medium-high.
    Brush the cut side of the figs with olive oil and then season generously with salt and pepper.
    Place the figs onto the grill – cut side down – and brush rounded side (facing you) with a little olive oil.
    Grill the figs until they're just barely charred, about 2-4 minutes.
    Flip the figs over and remove them to a plate or clean work surface. Then brush grilled side of the figs with honey. Set aside while you assemble the salad.
  • Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, sliced shallots, and a couple cracks of fresh black pepper with half of the vinaigrette.
    Arrange the prosciutto slices on serving plates.
    Mound half (or part) of the salad in the center of the prosciutto. Then scatter the grilled figs on top and sprinkle with toasted almonds.
  • Serve Figs Salad: Drizzle the remaining vinaigrette on top of the fig salad or serve the remaining dressing on the side. Enjoy immediately.

Notes

  • Vinaigrette: When making the vinaigrette, take some of the shallots from the salad preparation and mince them before adding to the dressing. 
  • Vinaigrette storage: Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Serves: 2 as Entree OR 4 as Appetizer
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 538kcal    Carbohydrates: 49g    Protein: 14g    Fat: 33g    Saturated Fat: 8g    Polyunsaturated Fat: 5g    Monounsaturated Fat: 18g    Trans Fat: 0.03g    Cholesterol: 25mg    Sodium: 317mg    Potassium: 525mg    Fiber: 5g    Sugar: 18g    Vitamin A: 625IU    Vitamin C: 10mg    Calcium: 157mg    Iron: 3mg
Course: Salad
Cuisine: American

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