Pistachio Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Earthy, sweet, and just a little peppery, this salad hits every note you want from a dish that feels special without demanding hours in the kitchen. Jammy fresh figs and golden seared mushrooms are a combination that sounds fancy but comes together with nothing more than a hot skillet and good olive oil. The apple cider vinaigrette — brightened with turmeric and ginger — ties everything together with a warm, tangy depth that makes the whole bowl sing. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved. Sautéing the mushrooms in batches is the key move: it gets them deeply caramelized rather than steamed, which gives the salad real backbone against the soft figs and tender arugula. Serve it the moment it's assembled so the greens stay lightly wilted from the warm mushrooms — that contrast in temperature is half the magic.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!