Gluten Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering juicy figs and ripe peaches over a bed of peppery arugula with fresh mint and basil torn right over the top. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-reading required — just gorgeous whole foods doing exactly what they do best. The apple cider vinaigrette is the real secret weapon: a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, slightly warm dressing that ties the sweetness of the fruit to the bite of the greens in the most satisfying way. That pinch of flaky sea salt at the finish might seem like a small detail, but it pulls the whole thing together and makes the flavors pop. It comes together in minutes and looks stunning on the table, which makes it equally at home as a weeknight side or the centerpiece of a dinner party spread. If you've been searching for a salad that actually feels like a meal worth getting excited about, this is it.
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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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