Paraben Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering jammy figs and sun-ripened peaches over a bed of peppery arugula with torn mint and basil woven throughout. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, lightly spiced dressing that feels anything but ordinary. For anyone navigating paraben sensitivities, the appeal here is how clean and straightforward every single ingredient is: fresh fruit, fresh herbs, pantry staples, and nothing that raises a flag. No bottled dressings with long ingredient lists, no processed add-ins — just whole foods doing exactly what they do best. The turmeric adds a gorgeous golden hue to the vinaigrette while the flaky sea salt finish makes the fruit pop in a way that feels genuinely restaurant-worthy. It comes together in minutes and is the kind of dish that looks far more impressive than the effort involved.
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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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