Balsamic Arugula Salad

Ottawa Athletic Club Recipe of the Week

June 26th, 2019

Pair the immune-boosting Arugula with a delicious balsamic dressing, and your taste buds will be singing!

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Balsamic Arugula Salad

Cook Time: 10 Mins                Prep Time: 20 Mins             Total Time: 30 Mins


  • 6 cups baby arugula (any kind)
  • 5 figs cut into diced sized shapes about 1/4 of an inch
  • 1/2 cup hazelnuts
  • 1/3 cup crumbled goat cheese

For the dressing

  • 2/3 cup Whole fat greek style yogurt grass fed is preferable
  • 1/3 cucumber diced
  • 1 tbs Chopped mint
  • 1 clove garlic minced
  • Salt and pepper to taste


  1. In a large sized sauté pan, spread the hazelnuts out in a single layer. Don’t overcrowd them.
  2. Heat on medium-high, stirring constantly for 5-10 minutes or until hazelnuts become fragrant and brown. Make sure you don’t burn them. Set aside.
  3. Remove the stem of the dried figs and cut into 1/4 inch pieces. You should get about 8 pieces from each fig.
  4. Combine olive oil, balsamic vinegar, salt and black pepper.
  5. Place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 4 salad plates, add the crumbled goat cheese, and then place the figs and hazelnuts on top. Serve immediately.

Printable version