Carrageenan Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is a stunning combination of warm, golden-seared mushrooms, sweet fresh figs, and peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in a single skillet and a bowl. The homemade apple cider vinaigrette is the real star here, whisked together with honey, turmeric, and ginger into a bright, lightly spiced dressing that ties every element together beautifully. Avoiding carrageenan can be trickier than it sounds, since the additive shows up in many bottled dressings and processed condiments — making a vinaigrette from scratch like this one is a clean, simple way to sidestep that entirely. Every ingredient in this recipe is whole and straightforward: fresh produce, olive oil, and pantry spices with nothing hidden or processed. The technique of searing the mushrooms undisturbed until deeply caramelized is what gives this salad its savory depth and satisfying texture against the juicy figs. Serve it immediately while the mushrooms are still warm for the best contrast of temperatures and flavors.
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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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