Pescatarian Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, caramelized mushrooms and sweet, jammy figs piled over peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in one skillet and a bowl. The apple cider vinaigrette is the real secret weapon here, brightened with turmeric and ginger and whisked into a silky emulsion that ties every element together. Searing the mushrooms in batches is the move that makes them deeply golden rather than steamed, so you get that satisfying, meaty texture in every bite. Fresh figs bring a natural sweetness that plays beautifully against the sharp arugula and the tangy dressing, no added sugar needed beyond a touch of honey. It's a naturally plant-forward plate that happens to fit a pescatarian lifestyle without any substitutions or workarounds — just honest, whole ingredients doing their thing. Serve it immediately while the mushrooms are still warm so the greens just barely wilt at the edges, which makes the whole salad feel luxurious and intentional.
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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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