Nitrate & Nitrite 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 with minimal fuss. The homemade apple cider vinaigrette ties everything together with a bright, slightly sweet tang, warmed by ground turmeric and ginger for a dressing that feels genuinely interesting. Every single ingredient here is naturally free of added preservatives, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The mushrooms are the real star of the cooking process — seared in batches in a hot skillet until deeply golden, then finished with sliced garlic and fresh thyme for layers of savory, aromatic flavor. Warm mushrooms meeting cool dressed greens and sweet quartered figs is a textural and flavor combination that's hard to beat. A scatter of fresh flat-leaf parsley at the end adds a clean, herby finish that pulls the whole bowl together beautifully.
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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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