Dairy Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late summer produce — juicy figs, ripe peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette is where the magic really happens: a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, golden dressing with just enough warmth to make the fruit sing. Fresh mint and basil torn right over the top add an herby lift that keeps every bite feeling lively and a little unexpected. The whole thing comes together in minutes with no cooking required, which makes it perfect for those days when you want something impressive without breaking a sweat. Because every ingredient here is naturally plant-based, there's no need to swap or substitute a thing — no cheese, no cream, no hidden dairy lurking in the dressing. A final pinch of flaky sea salt over the fruit is a small step that makes a genuinely big difference, so don't skip it. Serve it immediately while the greens are still fresh and the fruit is at its most vibrant.
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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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