Chicken Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance — juicy figs, ripe peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a warm, slightly spiced depth, thanks to ground ginger and turmeric whisked into honey and olive oil until silky and emulsified. Torn fresh mint and basil scattered throughout make every bite feel bright and aromatic, while thinly sliced red onion adds just enough bite to keep things interesting. A final pinch of flaky sea salt over the fruit is a small touch that makes a genuinely big difference. This is the kind of dish that looks like it took serious effort but comes together in minutes with nothing more than a whisk and a large bowl. It's entirely plant-based by nature, so there's no substituting or swapping required — just gorgeous, whole ingredients doing exactly what they do best. Bring it to a dinner party or keep it all to yourself; either way, it disappears fast.
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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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