Salad plate filled with fresh figs, arugula and Spanish chorizo.

Chorizo & Fig Salad: A Perfect Blend of Sweet, Spicy, and Savory Flavors

Looking for a dish that harmoniously blends the smoky heat of Spanish Chorizo with the natural sweetness of figs? This Chorizo & Fig Salad is the ultimate Fall delight, combining crispy roasted fingerling potatoes, fresh arugula, and tender fennel slices in every satisfying bite. Whether you’re hosting a gathering, planning a cozy dinner, or simply need to elevate your weeknight salads, this recipe delivers bold, balanced flavors that will leave your taste buds dancing.

Crafting this masterpiece is much easier than you’d expect. With just a few wholesome ingredients and a quick prep, you can create a showstopping salad that's as visually stunning as it is delicious. Packed with the richness of Spanish Chorizo, this dish is a great way to explore authentic flavors while enjoying seasonal produce at its finest.

Cook Time: 45 mins | Serves: 4 | Difficulty: Easy

Ingredients:

  • 1 pound fingerling potatoes, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1 pound Aurelia's Spanish Chorizo, thinly sliced
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey Dijon mustard
  • 1/4 cup unrefined sunflower oil
  • 3/4 pound fresh green and purple figs, each cut into 4 wedges
  • 1/2 small fennel bulb—halved, cored and thinly sliced
  • 2 bunches of arugula (1/4 pound each), tough stems discarded

Directions:

  1. Preheat the oven to 425°. On a rimmed baking sheet, toss the potatoes with the olive oil and season with salt & pepper. Roast for 10 minutes, then flip the potatoes and add the chorizo. Continue to roast for 15 minutes longer, until the potatoes and chorizo are golden and tender. Carefully toss with 2 tablespoons of the vinegar and roast for 5 minutes longer, until the vinegar is reduced and the potatoes are crisp. Let cool slightly.
  2. In a small bowl, whisk the remaining 2 tablespoons of vinegar with the mustard. While whisking constantly, slowly drizzle in the sunflower oil until fully incorporated. Season with salt and pepper.
  3. Arrange the potatoes, chorizo, figs, fennel, and arugula on plates. Drizzle the dressing over the top. Season...

Pro Tip: For an extra layer of flavor, try grilling the chorizo instead of oven-roasting it to enhance its smoky, slightly charred essence. Additionally, lightly toasting the fennel will add a subtle nutty dimension to the salad.

This Spanish Chorizo & Fig Salad is a satisfying blend of contrasting yet complementary flavors and textures. The spice of the chorizo beautifully offsets the luscious sweetness of ripe figs, while the crispy potatoes and peppery arugula add body and balance to the dish. With its bold taste and vibrant presentation, this salad is sure to become a favorite in your kitchen, perfect for any occasion. Treat yourself to this delightful salad and celebrate the comforting tastes of Fall!

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