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Arugula fig and barley salad

Fig and Barley Arugula Salad

Fresh figs are the star of this arugula salad, topped with cooked barley, shaved parmesan, and a balsamic vinaigrette.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 344kcal


  • 3 cups arugula
  • 8 figs quartered; I used Black Mission
  • 1.5 cups barley cooked
  • 3 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1.5 teaspoon honey
  • Sea salt to taste
  • Aged parmesan shaved, to taste


  • Cook the barley according to package instructions. To save time, check out Trader Joe's 10 Minute Barley. To prepare the figs, make a thin slice off the top and bottom and quarter each one.
  • In a large bowl, combine the arugula, figs, and barley. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and a dash of sea salt. Pour over the salad and toss well. Serve with shaved parmesan flakes, to taste. 


Add shredded chicken, lentils, or soft boiled eggs for a complete meal. Or serve alongside pork tenderloin for dinner.


Serving: 1serving | Calories: 344kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 468mg | Fiber: 7g | Sugar: 27g | Vitamin A: 664IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg