Seed Oil Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is the kind of dish that feels effortlessly elegant — earthy, golden-seared mushrooms piled over peppery arugula with sweet, jammy figs and a bright, warmly spiced dressing. Every component is cooked or dressed in extra-virgin olive oil, so there's no canola, soybean, or sunflower oil hiding anywhere in the recipe. The vinaigrette comes together fast with apple cider vinegar, honey, turmeric, and ginger whisked into a glossy emulsion that ties the whole bowl together. Getting the mushrooms properly caramelized is the real secret here — cooking them undisturbed in a hot skillet gives you those deep golden edges that make the salad feel substantial rather than just a side thought. Fresh figs bring a honeyed softness that plays beautifully against the savory garlic-and-thyme mushrooms, and the arugula keeps everything lively with a little bite. It comes together in one skillet and one bowl, which means less cleanup and more time actually enjoying what you made.
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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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