BHA & BHT Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, caramelized mushrooms and jammy fresh figs piled over peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with whole, recognizable ingredients. The homemade apple cider vinaigrette is the real star here, built from olive oil, honey, turmeric, and ginger, giving you a bright, slightly spiced dressing with zero mystery additives or preservatives. That matters because BHA and BHT — synthetic antioxidants used to extend shelf life — sneak into a surprising number of bottled dressings and processed condiments, making store-bought salads a minefield. Here, every component is made from scratch, so you know exactly what's going into the bowl. The technique of searing the mushrooms in batches until deeply golden is what separates a good salad from a great one — it builds savory, almost meaty depth that plays beautifully against the sweetness of the figs. Warm mushrooms meeting cool, dressed greens creates a contrast in temperature and texture that makes every bite genuinely exciting. Finish it with a scatter of fresh parsley and serve immediately for the full effect.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the mushrooms
- 2 tbsp extra-virgin olive oil
- 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and torn or sliced
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- 1 tsp fresh thyme leaves
For the salad
- 5 oz baby arugula
- 8 fresh figs, stemmed and quartered
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and 1/4 tsp salt until the honey dissolves. Slowly drizzle in 3 tbsp olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened. Set aside.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown.
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