Coconut Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is the kind of dish that feels effortlessly elegant — earthy, golden-seared mushrooms piled over peppery arugula with jammy fresh figs and a bright, warmly spiced dressing that ties everything together. The apple cider vinaigrette gets its depth from turmeric and ginger, with just enough honey to balance the tang, and it comes together in minutes with a simple whisk. Searing the mushrooms in batches is the real move here — it gives them those deeply caramelized edges that make the whole salad feel substantial and satisfying rather than just a side thought. Fresh figs bring a lush sweetness that plays beautifully against the garlic-kissed mushrooms and the bite of the arugula. Every ingredient in this recipe is naturally free from coconut in any form — no sneaky oils, no hidden milks, no tropical fats — so you can dress and serve with total confidence. It's the kind of salad you'd order at a nice restaurant, except you made it at home in about twenty minutes.
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!