Peanut Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is the kind of dish that feels fancy enough for a dinner party but comes together with straightforward, wholesome ingredients you can feel good about. Peppery baby arugula meets jammy fresh figs and deeply golden sautéed mushrooms — cremini, shiitake, and oyster — for a combination that's earthy, sweet, and a little bit luxurious all at once. The homemade apple cider vinaigrette is the real secret weapon here, brightened with honey, turmeric, and ginger and whisked into a silky emulsion that ties every element together. Cooking the mushrooms in batches over high heat is the move that makes them golden and caramelized rather than steamed and soggy, so don't skip that step. Because everything is made from scratch with simple produce, olive oil, and pantry spices, there's no need to scrutinize labels for hidden additives or shared-facility warnings. Serve it the moment it's assembled so the warm mushrooms gently wilt the arugula just enough — it's the kind of salad that converts people who claim they don't like salad.
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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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