Oats Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a stunning celebration of late-summer produce, layering juicy figs and ripe peaches over a bed of peppery arugula with fresh mint and basil torn right into the bowl. 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, slightly warm, and just complex enough to feel special. Every component here is naturally free from grains, so there's no need to scrutinize labels or swap anything out — it's simply built that way from the start. The peppery bite of arugula plays off the honeyed sweetness of the fruit in a way that feels effortlessly elegant, and the flaky sea salt finish makes the whole thing pop. It comes together in minutes with no cooking required, which makes it perfect for a weeknight dinner starter or a showstopping addition to a weekend spread. Serve it immediately so the greens stay lively and the fruit holds its gorgeous shape.
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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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