This Fig & Arugula Salad with Pistachio Butter Vinaigrette is a wonderful mix of fresh, peppery arugula and sweet, juicy figs. The pistachio butter in the dressing adds a creamy, nutty twist that ties everything together in a way that feels both fresh and a little special. It’s a perfect salad when you want something light but full of interesting flavors and textures.
I really love how the nuts in the vinaigrette give the dressing a smooth richness without being heavy, and the slight bitterness of the arugula balances the sweetness of the figs beautifully. I like to toss everything right before serving so the greens stay crisp and the flavors stay bright. Every time I make this salad, it feels like a little celebration on my plate.
My favorite way to serve this salad is with some crusty bread on the side—it’s great as a starter or paired with grilled chicken for a simple, satisfying meal. I find that it’s a great way to show off fresh figs when they’re in season, and if you haven’t cooked with pistachio butter before, this salad is a wonderful place to start. It’s the kind of dish that always makes people ask for the recipe!
Key Ingredients & Substitutions
Arugula: This peppery green is the base of the salad and pairs wonderfully with the sweet figs. If you prefer a milder taste, baby spinach or mixed greens work well too.
Figs: Fresh figs add sweetness and texture. When figs aren’t in season, try ripe pears or dried figs rehydrated slightly for a similar effect.
Goat Cheese or Feta: The creamy tang of goat cheese contrasts nicely with the salad’s sweetness. For dairy-free options, use a plant-based cheese or omit it entirely.
Pistachio Butter: This nutty butter is key for the vinaigrette’s rich flavor. If you don’t have pistachio butter, almond or cashew butter can be a good substitute.
White Wine Vinegar or Lemon Juice: These add acidity to balance sweetness. Feel free to use apple cider vinegar or lime juice for a twist.
How Do You Make a Smooth, Creamy Pistachio Butter Vinaigrette?
Blending pistachio butter into the vinaigrette can be tricky since it’s thick.
- Start by whisking the pistachio butter with vinegar or lemon juice to help loosen it.
- Slowly add olive oil while whisking vigorously to create a smooth emulsion.
- If it feels too thick, add a teaspoon of water at a time until you reach a drizzle-friendly consistency.
- Taste and adjust salt, pepper, or honey for sweetness to balance the flavors.
This method creates a creamy dressing that coats the salad nicely without overpowering the fresh ingredients.
Equipment You’ll Need
- Small whisk – I like to use it because it helps emulsify the vinaigrette smoothly.
- Small bowl – perfect for mixing the dressing ingredients together.
- Serving platter or plates – to beautifully arrange the salad and show off the colors.
- Chef’s knife – handy for slicing figs and chopping pistachios quickly and evenly.
Flavor Variations & Add-Ins
- Try adding toasted walnuts or pecans instead of pistachios for a different crunch and flavor.
- Swap goat cheese for crumbled feta or blue cheese if you prefer a saltier, tangier kick.
- Add a handful of sliced red onion or thinly sliced fennel for extra crunch and sharpness.
- Mix in some grilled chicken or shrimp for a heartier salad.
How to Make Fig & Arugula Salad with Pistachio Butter Vinaigrette
Ingredients You’ll Need:
- 4 cups fresh arugula, washed and dried
- 6 fresh figs, halved
- ¼ cup crumbled soft goat cheese or feta
- 2 tablespoons pistachio butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons shelled pistachios, roughly chopped (for garnish)
How Much Time Will You Need?
This salad comes together quickly—expect about 10 minutes for prep and assembly. No cooking is required, so it’s perfect for a fresh, speedy meal or side dish.
Step-by-Step Instructions:
1. Prepare the Vinaigrette:
In a small bowl, whisk together the pistachio butter, olive oil, white wine vinegar (or lemon juice), and optional honey. Add salt and pepper to taste. Whisk until the dressing is smooth and creamy. If it’s too thick, add a splash of water to loosen it up.
2. Arrange the Salad:
Spread the arugula evenly on a serving platter or individual plates. Place the halved figs on top evenly, creating a pretty arrangement.
3. Add Cheese and Dressing:
Crumble the goat cheese or feta over the salad. Drizzle the pistachio butter vinaigrette generously all over.
4. Garnish and Serve:
Sprinkle the chopped pistachios on top for crunch. Add extra salt and pepper if you like, then serve immediately to enjoy fresh and crisp!
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can! If using dried figs, soak them in warm water for about 10 minutes to soften before slicing. This helps maintain the salad’s fresh texture and flavor balance.
How Do I Store Leftover Salad?
Because the arugula wilts quickly, it’s best to keep the salad and dressing separate if you plan to store leftovers. Store the dressed salad in an airtight container in the fridge for up to 1 day, but fresh is always best!
Can I Make the Vinaigrette in Advance?
Absolutely! The pistachio butter vinaigrette can be made up to 3 days ahead. Just whisk it again before serving to recombine any separated ingredients.
What Can I Substitute for Pistachio Butter?
If you don’t have pistachio butter, almond or cashew butter work well as substitutes. They’ll provide a similar creamy texture and mild nutty flavor, though the taste will be slightly different.