Celery Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Earthy, sweet, and just a little peppery, this salad hits every note you want from a dish that feels special without demanding much from you. Sautéed mixed mushrooms — cremini, shiitake, and oyster — are cooked until deeply golden, then layered over baby arugula with fresh quartered figs for a combination that's genuinely stunning on the plate. The apple cider vinaigrette ties it all together with a warm, slightly spiced backbone from ground turmeric and ginger, balanced by a touch of honey. Everything here is naturally free of celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Serving the mushrooms warm over the dressed greens is the move; it gently wilts the arugula just enough while keeping the figs fresh and jammy. A scatter of flat-leaf parsley at the end adds a bright, herby finish that makes the whole bowl look like something from a restaurant. This is the kind of salad that converts people who claim they don't like salad.
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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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