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Horizontal image of a blue and white patterned plate of arugula with sliced figs and pistachios, with a stainless steel fork on the rim, on a brown wooden table topped partially with a patterned black and white cloth, with scattered nuts and leaves, and a blue glass bowl beside a plate in the background.

Arugula Dijon Salad with Figs, Pistachios, and Pea Shoots

  • Author: Meghan Yager
  • Total Time: 10 minutes
  • Yield: 4 side portions 1x


Simpler is always better, and this peppery, sweet, and crunchy arugula salad with figs, pistachios, and pea shoots proves that.



For the Salad:

  • 4 cups lightly packed arugula
  • 4 oz pea shoots
  • 6 oz fresh figs, sliced (about 1 cup)
  • 1/3 cup chopped roasted, unsalted pistachios

For the Dressing:

  • Juice of one lemon (about 2 Tbsp)
  • 3 Tbsp honey
  • 2 tsp Dijon mustard
  • Pinch of sea salt
  • 3 Tbsp olive oil


  1. Combine salad ingredients in a large bowl.
  2. In a separate smaller bowl, whisk lemon juice, honey, mustard, and salt together. Slowly drizzle in olive oil and constantly, until well-combined. Season to taste, if desired.
  3. Drizzle dressing onto the salad and toss to coat. Serve immediately.
  • Prep Time: 10 minutes
  • Category: Salads
  • Method: No-cook
  • Cuisine: Side Dishes

Keywords: arugula, Dijon mustard, pistachios, figs, pea shoots