Cinnamon Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — juicy figs, ripe peaches, and peppery arugula all piled together into something that looks almost too pretty to eat. The apple cider vinaigrette pulls everything into focus with a gentle tang, warmed by ground ginger and turmeric rather than the usual spice-rack suspects, making it a genuinely safe and flavorful choice for anyone avoiding cinnamon. Torn fresh mint and basil add a herby brightness that keeps every bite feeling alive, while thinly sliced red onion gives just enough bite to balance the sweetness of the fruit. Whisking the olive oil slowly into the vinegar and honey creates a lightly emulsified dressing that clings beautifully to every leaf without pooling at the bottom of the bowl. A final pinch of flaky sea salt over the fruit is a small step that makes a surprisingly big difference. This is the kind of salad that works as a stunning starter, a light lunch, or a side dish that steals the show at any table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!