Chestnut Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, caramelized mushrooms and sweet, jammy figs piled over peppery baby arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen. The apple cider vinaigrette ties everything together with a bright, slightly tangy punch, warmed by turmeric and ginger for a little extra depth. Searing the mushrooms in batches is the secret move here — it gives them those deep golden edges that make the whole salad feel hearty and satisfying rather than just a side thought. Fresh figs bring a natural sweetness that plays beautifully against the savory garlic and thyme in the mushrooms. Everything on the ingredient list is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. It's a genuinely elegant dish that works as a light main or a showstopping starter, and the warm-meets-cool contrast of the mushrooms over fresh greens makes every bite interesting.
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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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