Barefoot Contessa Warm Fig & Arugula Salad is made with ripe fresh figs, baby arugula, Roquefort cheese, toasted walnuts, and a sherry vinaigrette. This recipe creates a flavorful, textural salad that’s both savory and sweet. It takes about 25 minutes to prepare and serves 6.
Barefoot Contessa Warm Fig & Arugula Salad Ingredients
- ¼ cup aged sherry vinegar
- 1½ teaspoons Dijon mustard
- ½ teaspoon honey
- Kosher salt and freshly ground black pepper
- ½ cup good olive oil
- 8 to 12 ripe fresh figs, depending on their size
- 1 cup whole walnut halves (4 ounces)
- 8 to 10 cups baby arugula (9 ounces)
- 8 ounces crumbled Roquefort cheese
How To Make Barefoot Contessa Warm Fig & Arugula Salad
- Make the Vinaigrette: In a small bowl, whisk together vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. Slowly whisk in the olive oil. Set aside.
- Prep and Roast Figs and Walnuts: Remove fig stems and slice figs in half or quarters. Arrange figs and walnuts in a single layer on a sheet pan and roast at 375°F for 5–15 minutes, until the figs soften and release juices.
- Toss the Greens: Place arugula in a large bowl, pour over the vinaigrette, and toss to coat.
- Assemble the Salad: Divide arugula among 6 plates. Top with crumbled Roquefort and arrange warm figs and walnuts on each plate. Serve immediately.
Recipe Tips
- Adjust Roasting Time: Less ripe figs may need more roasting time to release sweetness.
- Balance Flavors: The vinaigrette balances the sweet figs and salty Roquefort beautifully.
- Use Good Cheese: Roquefort or any creamy blue cheese enhances the salad’s richness.
- Toast Walnuts Evenly: Roast walnuts alongside the figs for consistent texture and flavor.
- Prep in Advance: Assemble ingredients ahead but combine just before serving.
What To Serve With Warm Fig & Arugula Salad
This elegant salad pairs well with roasted meats, grilled lamb chops, or a simple pasta dish. It’s also perfect alongside crusty bread and a glass of dry rosé or Pinot Noir.
How To Store Warm Fig & Arugula Salad
Refrigerate:
Store vinaigrette, arugula, and cheese separately in airtight containers for up to 3 days. Roast figs and walnuts fresh before assembling.
Freeze:
Not recommended due to the delicate texture of figs and arugula.
Warm Fig & Arugula Salad Nutrition Facts
- Calories: 330
- Total Fat: 27g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Sugar: 9g
- Protein: 7g
- Sodium: 450mg
FAQs
Can I use dried figs instead of fresh?
Fresh figs are ideal, but plump dried figs can be used if roasted with a bit of water or wine.
What’s a substitute for Roquefort?
Gorgonzola or crumbled blue cheese are excellent alternatives.
Do I need to roast the walnuts?
Yes, roasting enhances their flavor and adds crunch to the salad.
Can I use spinach instead of arugula?
Yes, but you’ll miss the peppery bite of arugula. Try mixing both for balance.
Can I make this vegan?
Yes, skip the cheese and use maple syrup instead of honey for the vinaigrette.
Try More Recipes:
- Barefoot Contessa Caesar Salad With Blue Cheese & Bacon
- Barefoot Contessa Roast Chicken With Bread & Arugula Salad
- Barefoot Contessa Tomatoes & Burrata
Barefoot Contessa Warm Fig & Arugula Salad
Description
A sweet and savory salad with roasted figs, arugula, blue cheese, and walnuts.
Ingredients
Instructions
- Whisk vinegar, mustard, honey, salt, and pepper. Slowly whisk in olive oil.
- Remove stems from figs and cut in half or quarters. Roast figs and walnuts at 375°F for 5–15 minutes until softened.
- Toss arugula with vinaigrette in a large bowl.
- Divide arugula among plates, top with Roquefort, and add warm figs and walnuts. Serve immediately.