Citrus Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This harvest salad is a stunning collision of late-summer sweetness and peppery greens, built around juicy figs, ripe peaches, and a tangle of arugula that makes every bite feel like a farmers' market haul at its peak. The dressing is where things get really clever — apple cider vinegar steps in as the bright, tangy backbone, delivering all the zing you'd want without a drop of lemon or orange juice in sight. A touch of honey, warm ground ginger, and golden turmeric round it out into something that tastes far more complex than the handful of pantry staples it takes to make. Torn fresh mint and basil scattered through the greens add an herby lift that plays beautifully against the caramelized sweetness of the fruit. The whole thing comes together in minutes: whisk, toss, arrange, and finish with a pinch of flaky salt that makes every element pop. It's the kind of salad that looks like you spent real effort on it, even though the hardest part is slicing the peaches.
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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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