Gelatin Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — ripe figs and juicy peaches or nectarines piled over a bed of peppery arugula with fresh mint and basil torn right over the top. The whole thing feels like something you'd order at a farm-to-table restaurant, but it comes together in minutes with no cooking required. The apple cider vinaigrette is whisked together with honey, ground ginger, and turmeric, giving it a warm, golden depth that ties the sweet fruit and bitter greens together beautifully. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it's just clean, whole food from start to finish. Flaky sea salt scattered over the finished salad is a small touch that makes a big difference, drawing out the sweetness of the fruit and adding a little crunch. Serve it immediately so the arugula stays lively and the figs hold their shape — this one is best eaten the moment it hits the table.
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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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