Legume Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is pure late-summer abundance on a plate — juicy figs, fragrant peaches, and peppery arugula all coming together in a way that feels effortlessly elegant. The apple cider vinaigrette ties everything together with a gentle tang, warmed by ground ginger and turmeric for a dressing that tastes far more complex than the few minutes it takes to whisk up. Torn mint and basil scattered throughout keep every bite feeling bright and fresh, while the thinly sliced red onion adds just enough bite to balance the sweetness of the fruit. For anyone navigating a legume-free lifestyle, salads can sometimes feel like a minefield of hidden chickpeas, edamame, or bean-based dressings — this one sidesteps all of that with a completely clean ingredient list. Every component is exactly what it looks like: real fruit, real greens, and a simple olive oil vinaigrette with nothing to second-guess. A pinch of flaky sea salt over the top at the end is a small touch that makes the whole thing taste like something from a restaurant. Serve it immediately while the greens are still lightly dressed and the fruit is at its ripest.
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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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