Nutmeg Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Sweet figs and golden sautéed mushrooms over peppery arugula — this salad is the kind of thing that looks like it came from a fancy bistro but comes together in one skillet and a bowl. The apple cider vinaigrette is bright and a little earthy, with honey, turmeric, and ginger doing the heavy lifting in place of any warm spices that might otherwise sneak into a dressing like this. Every ingredient here is completely transparent, so there's no second-guessing labels or worrying about hidden seasonings in a pre-made bottle. The mushrooms get properly caramelized — cooked in batches so they brown rather than steam — and that deep, savory flavor plays beautifully against the jammy sweetness of fresh figs. A handful of thyme and a scatter of flat-leaf parsley finish things off with just enough freshness to tie the whole plate together. Serve it right away while the mushrooms are still warm and the arugula just barely wilts at the edges — that contrast in temperature is honestly the best part.
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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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