Oats 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 a little warming, with turmeric and ginger giving it a subtle depth that ties every element together beautifully. Searing the mushrooms in batches is the secret move here — it builds that deep golden crust that makes them genuinely irresistible rather than just steamed and soft. Fresh figs add a honeyed sweetness that plays off the savory garlic and thyme in the most satisfying way. Every single ingredient in this recipe is naturally free of oats and oat-derived products, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Finish it with a handful of flat-leaf parsley if you have it on hand, and serve immediately while the mushrooms are still warm against the cool greens.
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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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