Cashew Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is the kind of dish that makes people stop mid-bite and ask what's in it — sweet jammy figs, golden seared mushrooms, and peppery arugula all pulled together by a bright, warmly spiced apple cider vinaigrette. The dressing gets its depth from turmeric and ginger, which play beautifully against the honey and vinegar without overpowering the fresh ingredients. Searing the mushrooms in batches is the move here — it gives them that deep, caramelized crust that makes them taste almost meaty and satisfying. Every component is naturally free from tree nuts, so there's no need to swap anything out or second-guess a single ingredient on the list. The whole thing comes together in one skillet and one bowl, which means cleanup is minimal and the payoff is enormous. Serve it while the mushrooms are still warm so the heat just barely wilts the arugula and softens the figs — that contrast of temperatures is what makes this salad feel genuinely special.
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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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