Cashew Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance, layering juicy figs and ripe peaches over a bed of peppery arugula with fresh mint and basil torn right over the top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of honey, ginger, and turmeric with olive oil creates a dressing that's bright, lightly spiced, and just a little golden. Many store-bought dressings and restaurant salads sneak in nut-based ingredients, but every component here is straightforward and easy to verify at a glance. The whole thing comes together in minutes with no cooking required, just a little slicing and a good whisking arm. That finishing pinch of flaky sea salt over the fruit is a small move that makes a genuinely big difference. It's the kind of salad that looks impressive enough for a dinner party but is honestly easy enough for a Tuesday night.
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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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