Under 30 Minutes

Arugula Salad with Figs, Pine Nuts, and Radicchio

Rich in fiber and potassium, figs are a nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.

  • Prep:
  • Total Time:
  • Servings: 4
Arugula Salad with Figs, Pine Nuts, and Radicchio

Source: Everyday Food, October 2008


  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 1 bunch (3 ounces) baby arugula
  • 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
  • 1/2 pound ripe fresh figs (about 8), stemmed and quartered
  • 1/4 cup pine nuts, toasted


  1. In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.

Cook's Notes

The prettiest fresh figs aren't always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of "honey" forming at the stem. They're highly perishable, so use them right away, or refrigerate for up to 2 days.


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