Cinnamon 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. The apple cider vinaigrette ties everything together with a bright, tangy backbone, warmed by turmeric and ginger for depth without any of the spices that can sneak into so many store-bought dressings. Sautéing the mushrooms in batches is the real secret here — it gives them that deep golden crust instead of a soggy steam, and the garlic and fresh thyme finish them off beautifully. Fresh figs bring a natural sweetness that plays perfectly against the bitter arugula and the savory mushrooms, so every bite has a little contrast going on. The vinaigrette is whisked together from scratch, which means you have full control over every ingredient — no mystery blends, no hidden spice mixes to second-guess. A scatter of flat-leaf parsley at the end adds a fresh, herby lift that makes the whole plate feel alive. Serve it immediately while the mushrooms are still warm for the best possible experience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!