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This fig and arugula salad is an easy, beautiful side salad recipe that pairs so well with your favorite main course.

I love figs, especially when they’re paired with creamy mozzarella and crisp greens. This salad is easy to throw together for a quick side dish, and you only need a handful of ingredients. It’s topped with a simple vinaigrette and finished with orange zest which works perfectly with the peppery arugula.

How to make this fig and arugula salad:

This salad is beyond easy to throw together. With the exception of the figs, most of the prep work is done without a knife since you simply tear the mozzarella and break the pecans with your hands.

What you need

Greens: I use arugula because I love the peppery bite with sweet figs. You can use baby spinach or even romaine if you like a crisper lettuce. Tender butter leaf or baby greens would also be delicious.
Figs: If figs aren’t in season, you can use almost any fruit instead, depending on the season. Try it with thinly sliced apples or pears in the autumn. In the winter, you may wish to supreme a few mandarins to adorn your salad. In warmer months, sliced strawberries or torn cherries would be great. You can even roast red grapes and toss them with the greens.
Mozzarella: I tear fresh mozzarella into bite-sized pieces. I love how the torn mozzarella holds the dressing in its many crevices.
Pecans: Any nut works well here; I just love the taste of pecans.
Vinaigrette: I make a simple vinaigrette with just orange juice, maple syrup, Dijon mustard, olive oil, and orange zest.

How to make it

Step 1: Quarter your figs, break apart the pecans, and tear the mozzarella. Toss together with the arugula and set aside.
Step 2: Make the vinaigrette by whisking everything together until smooth.
Step 3: Dress the salad right before serving. That’s it!