Brazil Nut Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This harvest salad is the kind of dish that makes late summer feel like a celebration. Juicy figs and ripe peaches (or nectarines, if that's what's looking best at the market) are layered over a bed of peppery arugula, then finished with torn mint, fresh basil, and a whisper of flaky sea salt. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a dressing that's bright, lightly spiced, and just complex enough to feel special. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or worry about hidden additives sneaking into your bowl. Stone fruit salads can sometimes feel like an afterthought, but the layering technique — dressing the greens first, then arranging the fruit on top with a final drizzle — means every bite is balanced rather than soggy. It's elegant enough for a dinner party starter and easy enough to pull together on a weeknight when the fruit bowl is looking particularly ripe.
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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.
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