MSG Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Earthy sautéed mushrooms, sweet fresh figs, and peppery baby arugula come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately wish you could recreate at home. The warm mushrooms are the real star here, cooked in batches until deeply golden and finished with garlic and fresh thyme, which means you get serious depth of flavor from nothing but whole, clean ingredients. That matters a lot when you're avoiding monosodium glutamate, because so many store-bought dressings and seasoning blends sneak it in under a dozen different names. Here, the vinaigrette is whisked together from scratch — apple cider vinegar, honey, turmeric, ginger, and extra-virgin olive oil — so you know exactly what's in every drop. The honey and figs bring a gentle natural sweetness that plays beautifully against the savory mushrooms and the bite of the arugula. It's a salad that eats like a full meal and looks stunning on the table without requiring any complicated technique or hard-to-find ingredients.
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!