Artificial Food Coloring Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This harvest salad is a stunning celebration of late-summer produce, layering jammy figs and juicy peaches over a bed of peppery arugula with fresh mint and basil woven throughout. Every single ingredient here is exactly what it looks like — real fruit, real herbs, and a dressing built from pantry staples — so there's no label-reading required and no synthetic dyes hiding anywhere in the bowl. The golden vinaigrette gets its warm color naturally from ground turmeric and ginger whisked together with apple cider vinegar and honey, proving that food can look gorgeous without any artificial help. Tossing the greens first and then layering the fruit on top means every bite has a little of everything — tender fig, silky peach, and that bright, slightly spicy dressing clinging to the leaves. A final pinch of flaky sea salt over the fruit pulls the whole thing together in a way that feels restaurant-worthy but takes almost no time at all. It's the kind of salad that earns compliments at a dinner party and still works on a quiet weeknight when you just want something fresh and beautiful on the table.
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!