Mushroom Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance, 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 fungi, so there's no need to swap anything out or second-guess a single component — it's clean and straightforward from the start. The apple cider vinaigrette is the real secret weapon: a quick whisk of honey, ground ginger, and turmeric gives it a warm, slightly spiced depth that ties the sweet fruit and bitter greens together beautifully. Drizzling the dressing in two stages — first on the greens, then over the fruit — means nothing gets soggy and the figs stay front and center where they belong. A finishing pinch of flaky sea salt makes the whole bowl pop in a way that feels genuinely restaurant-worthy. It comes together in minutes and looks stunning on the table, making it just as fitting for a casual weeknight as it is for a dinner party 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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