Coconut Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer and early fall produce really shine in this vibrant salad, where jammy figs and juicy peaches land on a bed of peppery arugula with fresh mint and basil torn right over the top. The whole thing comes together in minutes — no cooking required, just a quick whisk and a gentle toss. The apple cider vinaigrette is the real star, with honey, ginger, and turmeric giving it a warm, slightly spiced depth that plays beautifully against the sweetness of the stone fruit. Every single ingredient here is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Salads like this can sometimes hide coconut oil in store-bought dressings or shredded coconut as a topping, but this one is built entirely from scratch with olive oil and pantry spices you can trust. A pinch of flaky sea salt at the end pulls everything together and makes the fruit taste even more like itself. Serve it immediately while the greens are still crisp and the fruit is at peak ripeness.
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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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