Paleo Fig & Mushroom Salad with Apple Cider Vinaigrette
Earthy, sweet, and a little peppery all at once, this salad is the kind of dish that feels genuinely special without requiring a complicated ingredient list. Sautéed mixed mushrooms — cremini, shiitake, and oyster — are cooked until deeply golden and finished with fresh thyme and garlic, giving the whole bowl a savory, almost meaty backbone. Fresh figs bring natural sweetness that plays beautifully against the bite of baby arugula, and the apple cider vinaigrette ties everything together with a bright, tangy lift. That dressing is worth calling out on its own: honey, turmeric, and ginger whisked into olive oil and apple cider vinegar creates something warming and complex that you'll want to pour on everything. Every single component here is grain-free, legume-free, and built entirely from whole foods, so there's no need to audit labels or swap anything out. Serve it while the mushrooms are still warm so they gently wilt the arugula just slightly — that contrast of textures is what makes this one unforgettable.
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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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