Macadamia 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. The apple cider vinaigrette ties everything together beautifully — a quick whisk of honey, ginger, and turmeric with olive oil creates a dressing that's bright, lightly spiced, and just a little golden. That pinch of flaky sea salt at the end is the kind of small detail that makes the whole dish taste like it came from a serious kitchen. Because every component here is a whole fruit, fresh herb, or pantry staple, there's no need to scrutinize labels or worry about hidden nuts sneaking in through a pre-made dressing or topping. It's naturally free of tree nuts without any substitutions or workarounds — just gorgeous ingredients doing their thing. The whole salad comes together in minutes, making it an effortless choice for a weeknight dinner starter or a showstopping addition to a weekend spread.
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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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