Pecan Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This harvest salad is a stunning celebration of late-summer produce, layering jammy figs and juicy peaches over a bed of peppery arugula with fresh mint and basil torn right over the top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, golden dressing with just enough warmth to complement the sweet fruit. Because the whole dish is built around fresh produce and pantry staples, there's no need to scan labels or worry about hidden tree nuts sneaking into your bowl. Salads like this can sometimes feel like an afterthought, but the combination of textures here — silky figs, tender stone fruit, and crisp greens — makes it genuinely showstopping. A pinch of flaky sea salt at the end pulls every flavor into focus and makes the whole thing taste like it came from a serious restaurant kitchen. It comes together in just a few minutes of whisking and tossing, which means you can spend more time enjoying it than making it.
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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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