Celery Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This 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 torn right over the top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, golden dressing with just enough warmth to complement the sweetness of the fruit. Every component here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. The whole dish comes together in minutes with no cooking required, just a little slicing, tossing, and arranging. That final pinch of flaky sea salt over the fruit is a small step that makes a genuinely big difference, so don't skip it. Whether you're pulling this together for a weeknight dinner or a weekend gathering, it looks far more impressive than the effort involved.
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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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