This Fig & Arugula Salad with Pistachio Butter Vinaigrette is a fresh and flavorful mix that combines sweet figs, peppery arugula, and a creamy, nutty pistachio dressing. The salad feels light but has a satisfying crunch from the pistachios, making each bite interesting and delicious.
I love how the vinaigrette brings everything together—it’s smooth and rich thanks to the pistachio butter, but still bright from a touch of vinegar or lemon. Whenever I make this salad, I find myself wanting to double the dressing because it’s just that good. Plus, it’s one of those dressings that you can keep in the fridge for a few days and use on other salads or even as a spread.
This salad is my go-to for a simple lunch or a beautiful side dish when I’m hosting friends. The sweet figs always get compliments, and the arugula adds a nice peppery bite that balances the richness of the pistachio vinaigrette. I’d suggest serving it with some crusty bread or alongside grilled chicken for a wholesome meal that feels special but doesn’t take hours to make.
Key Ingredients & Substitutions
Figs: Fresh figs are great for their sweet, soft texture that pairs well with peppery arugula. If you can’t find fresh figs, dried figs soaked briefly in warm water also work.
Arugula: This green adds a peppery bite. You can swap it for baby spinach or mixed greens if you prefer a milder flavor.
Goat Cheese or Feta: Both bring a tangy creaminess. For a dairy-free option, try a vegan cheese or omit it altogether and add more nuts.
Pistachio Butter: This is key for the nutty richness in the dressing. If unavailable, blend roasted pistachios finely with a bit of olive oil to make a paste.
How Do You Make a Smooth, Balanced Pistachio Butter Vinaigrette?
The trick is to whisk the pistachio butter and liquids well so the dressing emulsifies and becomes creamy. Here’s how I do it:
- Start with pistachio butter in a bowl, then slowly add olive oil while whisking to combine.
- Add vinegar or lemon juice and honey for brightness and a hint of sweetness.
- If using, stir in minced garlic for a little zing, but keep it light to avoid overpowering.
- Season with salt and pepper, then taste and adjust—sometimes a touch more acid or sweetness helps balance.
- Use the dressing right away or refrigerate it. It may thicken as it cools, so whisk again before serving.
Equipment You’ll Need
- Small mixing bowl – I use this to whisk the vinaigrette until smooth and well blended.
- Whisk or fork – it helps combine the ingredients thoroughly for a creamy dressing.
- Large salad bowl or platter – perfect for tossing the arugula, figs, cheese, and pistachios together for serving.
- Measuring spoons and cups – for accurate ingredients like pistachio butter, vinegar, and honey.
- Chef’s knife – for slicing the figs cleanly and evenly.
Flavor Variations & Add-Ins
- Swap goat cheese for crumbled feta or vegan cheese to suit your taste or dietary needs.
- Add toasted nuts like walnuts or pecans for extra crunch and flavor.
- Mix in thinly sliced red onion or radishes for a sharper, spicy contrast.
- Use balsamic vinegar instead of white wine vinegar for a richer, deeper flavor.
Fig & Arugula Salad with Pistachio Butter Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula
- 6-8 fresh figs, halved or quartered depending on size
- ½ cup crumbled goat cheese or feta cheese
- ¼ cup chopped toasted pistachios
For the Pistachio Butter Vinaigrette:
- 2 tablespoons pistachio butter (or finely ground pistachios blended until paste-like)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. The salad comes together quickly with no cooking required, making it perfect when you want a fresh, tasty meal or side dish in no time.
Step-by-Step Instructions:
1. Make the Pistachio Butter Vinaigrette:
In a small bowl, whisk together the pistachio butter, olive oil, white wine vinegar (or lemon juice), honey, and minced garlic (if using). Keep whisking until the dressing is smooth and creamy. Season with salt and black pepper to your taste. Set this delicious dressing aside for now.
2. Prepare the Salad Base:
Wash and dry the arugula well. Place it in a large salad bowl or spread it evenly on a serving platter, creating a green bed for your toppings.
3. Add Figs, Cheese, and Pistachios:
Arrange the halved or quartered fresh figs evenly over the arugula. Sprinkle the crumbled goat cheese (or feta) and the chopped toasted pistachios on top, adding creamy and crunchy textures.
4. Dress and Serve:
Drizzle the pistachio butter vinaigrette generously over the salad. Toss gently if you want the figs mixed in, or serve it as-is to keep fig shapes intact and pretty. Add a fresh grind of black pepper or a little extra olive oil on top if you like.
Enjoy this refreshing salad as a light lunch or a vibrant side dish alongside your favorite grilled meats or seafood!
Can I Use Dried Figs Instead of Fresh Figs?
Yes! Soak dried figs in warm water for about 10 minutes to plump them up before adding to the salad. They won’t be as juicy as fresh figs but still provide lovely sweetness.
What Can I Substitute for Pistachio Butter?
If you don’t have pistachio butter, finely grind toasted pistachios in a food processor with a little olive oil until it forms a creamy paste. This works great as a dressing base!
How Should I Store Leftover Salad?
Store leftover salad components separately if possible—keep the dressed arugula and figs in an airtight container in the fridge, but add cheese and nuts just before serving to keep them fresh and crunchy.
Can This Salad Be Made Ahead of Time?
Absolutely! Prepare and chill the vinaigrette and salad ingredients separately, then combine and toss just before serving for the freshest taste and texture.