Paleo Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — ripe figs, juicy peaches or nectarines, and a pile of peppery arugula all come together in a bowl that looks like it belongs on a restaurant menu. The apple cider vinaigrette is whisked together in minutes with honey, olive oil, ground ginger, and turmeric, giving the dressing a warm, golden depth that ties every element together beautifully. Because the whole thing is built from whole fruits, fresh herbs, and clean pantry staples, it fits naturally into a grain-free, whole-foods way of eating without any substitutions or workarounds. Torn mint and basil layered through the greens add an herby brightness that keeps each bite feeling fresh rather than heavy. A pinch of flaky sea salt over the finished salad is a small touch that makes the sweetness of the fruit really pop. This is the kind of dish that converts skeptics — the sort of salad people actually go back for seconds of.
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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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