Legume Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Sweet, earthy, and just a little peppery, this salad is the kind of dish that feels special enough for a dinner party but comes together with minimal fuss. Fresh figs bring a jammy richness that plays beautifully against the golden-seared mushrooms, while baby arugula keeps everything bright and lively. The apple cider vinaigrette — sharpened with turmeric and ginger, balanced with a touch of honey — ties it all together with a warm, slightly spiced depth that makes every bite interesting. Searing the mushrooms in batches is the move here: it builds that deep, caramelized crust that makes them taste almost meaty, and the garlic and fresh thyme finish them off perfectly. Everything in this recipe is naturally free of legumes, so there's no swapping, substituting, or label-reading required — just clean, whole ingredients doing exactly what they're supposed to do. Serve it immediately while the mushrooms are still warm against the cool greens for the best contrast of textures and temperatures.
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!