Rice 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 arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen. The apple cider vinaigrette ties everything together with a bright, slightly sweet tang that's deepened by warm notes of turmeric and ginger. Searing the mushrooms in batches is the secret move here, giving them those deeply golden edges that add real savory weight to an otherwise light salad. Fresh figs bring a natural sweetness that plays beautifully against the bitterness of the arugula and the richness of the olive oil. Every single ingredient in this recipe is naturally grain-free and contains no rice or rice-derived components, so there's nothing to second-guess or swap out. It's an elegant option for anyone navigating grain restrictions who still wants something genuinely exciting on the table. Finish it with a handful of flat-leaf parsley and serve it immediately while the mushrooms are still warm for the best possible bite.
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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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