Nutmeg Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering jammy quartered figs and juicy peach slices over a bed of peppery arugula with torn fresh mint and basil. The apple cider vinaigrette ties everything together beautifully — a bright, tangy blend of honey, ground ginger, and turmeric that gets whisked into olive oil until silky and emulsified. Many store-bought dressings and spice blends sneak in warm spices you didn't ask for, so making your own from scratch here means you stay in complete control of every flavor note. The ginger and turmeric bring just enough warmth and earthiness to complement the sweet fruit without overwhelming the delicate greens. A finishing pinch of flaky sea salt over the arranged fruit is a small touch that makes a genuinely big difference. It comes together in minutes and looks stunning on the table, making it equally at home as a weeknight side or the centerpiece of 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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