Chestnut Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — ripe figs, juicy peaches or nectarines, and a tangle of peppery arugula all come together in one stunning bowl. The apple cider vinaigrette is whisked together in minutes with honey, ground ginger, and turmeric, giving it a warm, golden depth that ties every element of the salad together beautifully. Torn fresh mint and basil lift the whole thing with an herby brightness that makes each bite feel a little unexpected. For anyone navigating tree nut restrictions, salads like this can sometimes feel like a minefield of candied toppings and hidden add-ins — but every ingredient here is straightforward and easy to verify. A pinch of flaky sea salt over the finished fruit is a small touch that makes a genuinely big difference. This is the kind of salad you bring to a dinner party and watch disappear before the main course even hits the table.
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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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