Xanthan Gum Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy sautéed mushrooms, jammy fresh figs, and peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal fuss. The apple cider vinaigrette is whisked together from scratch using pantry staples like olive oil, honey, turmeric, and ginger, so there's absolutely nothing hidden or processed to worry about. Every single ingredient here is naturally free of thickeners and stabilizers, which means you can dress and eat with complete confidence. The technique of searing the mushrooms in batches until deeply golden is the secret to getting that rich, meaty flavor that makes this salad feel genuinely satisfying rather than just a side thought. Warm mushrooms meeting cool, lightly dressed greens and sweet quartered figs creates a contrast of textures and temperatures that's hard to stop eating. A scatter of fresh parsley at the end ties everything together with a bright, herby finish.
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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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