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5 from 1 vote

Arugula Fig Salad with Creamy Gorgonzola

Arugula fig salad shines the spotlight on delicious summer figs. Try them out in this beautiful salad with creamy Gorgonzola for a beautiful summertime side - perfect at barbecues.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: Australian, Italian
Keyword: Easy
Servings: 6 as a side
Calories: 199kcal


  • Salad Spinner


For the salad…

  • 100 grams baby rocket (arugula)
  • 4 figs, fresh (any that take your fancy)
  • 100 grams Gorgonzola ( I used a creamy version)
  • ¼ cup pistachios (crushed)
  • Sea salt and cracked black pepper

For the dressing…

  • ¼ cup extra virgin olive oil
  • 1-2 tbsps orange blossom water 1
  • 1 tsp orange zest
  • 1 tbsp orange juice
  • 2 tbsps lemon juice


  • Add all the dresing ingredients to a glass jar and shake until emulsified.
  • Wash and dry your arugula (rocket), then rinse and trim your figs, cut into quarters.
  • Dice your gorgonzola into small cubes.
  • Arrange your rocket on a salad platter, place your figs on top of the rocket, then top with the Gorgonzola and scatter the crushed pistachios on top to garnish.
  • Pour the dressing over the salad and serve immediately.
  • NOTE: I didn’t feel the need to toss this salad as I was afraid of damaging the gorgeous figs.


  1. Whether or not you use 1 or 2 tablespoons of orange blossom water will  depend on the strength of your orange blossom water and your taste. Start with 1 tablespoon taste and then add ½ tablespoon until you can just taste a hint of orange blossom in your dressing.


Calories: 199kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 238mg | Potassium: 234mg | Fiber: 2g | Sugar: 7g | Vitamin A: 591IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 1mg