Artificial Flavors Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
There is something genuinely special about a salad built around peak-season fruit, and this harvest bowl delivers on every level. Juicy figs and ripe peaches or nectarines rest on a bed of peppery arugula, layered with torn fresh mint and basil for an herbal brightness that feels almost luxurious. The apple cider vinaigrette ties everything together — a quick whisk of vinegar, honey, ground ginger, and turmeric creates a dressing that is tangy, subtly warm, and completely homemade from start to finish. That matters a lot when you're avoiding artificial flavors, because bottled dressings are one of the sneakiest places synthetic additives tend to hide. Every single ingredient here is whole and recognizable, so you know exactly what you're eating. A finishing pinch of flaky sea salt over the fruit is the kind of small touch that makes this feel like something you'd order at a farm-to-table restaurant. It comes together in minutes and is stunning enough to serve to guests without a second thought.
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 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 2 ripe peaches or nectarines, pitted and sliced
- 5 oz arugula (about 5 lightly packed cups)
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!