Arugula Salad with Figs, Pine Nuts, and Radicchio

Prep Time:
10 mins
Total Time:
15 mins

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


  • 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 ½-inch-wide strips

  • ½ pound ripe fresh figs (about 8), stemmed and quartered

  • ¼ 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.

Related Articles