Arugula-Fig Salad with Creamy Gorgonzola recipe

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¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Nutrition Info

193.7 calories
carbohydrate: 9 g
cholesterol: 15 mg
fat: 15.9 g
fiber: 1.8 g
protein: 4.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 219.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -


  1. Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.

  2. Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Recipe Yield

6 servings

Recipe Note

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

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