Hazelnut 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 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 is bright and subtly warming, with honey, turmeric, and ginger whisked into a silky emulsion that ties every element together beautifully. Searing the mushrooms in batches is the secret move here — it gives them those deep golden edges and a meaty, savory depth that makes the whole salad feel genuinely satisfying rather than just a side thought. Fresh figs add a natural sweetness that plays off the garlic and thyme in the most unexpected, delicious way. Every ingredient in this recipe is naturally free from tree nut concerns, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. A scatter of flat-leaf parsley at the end adds a fresh, herby finish that makes the whole bowl pop. Serve it immediately while the mushrooms are still warm for the best contrast of textures and temperatures.
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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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