Carrageenan Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get more stunning than ripe figs and juicy peaches piled over a bed of peppery arugula, and this harvest salad delivers exactly that kind of effortless, seasonal beauty. The apple cider vinaigrette comes together in minutes — just a whisk of vinegar, honey, ginger, and turmeric with a steady pour of olive oil until it's glossy and emulsified. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with bottled dressings, many of which sneak in thickeners and stabilizers you'd rather avoid. Torn mint and basil scattered through the greens add an herby brightness that makes the whole bowl feel alive. A pinch of flaky sea salt over the fruit at the end is a small step that makes a genuinely big difference, pulling out the sweetness of the peaches and figs in the best possible way. This is the kind of salad that looks like you spent real effort on it but comes together before your guests even sit down.
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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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