Pistachio Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance, 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. Because the whole dish is built from fresh produce and pantry staples, there's no need to scan labels or worry about cross-contact from shared processing facilities. Salads like this can sometimes feel like an afterthought, but the combination of stone fruit, fragrant herbs, and that golden dressing makes this one genuinely showstopping. A pinch of flaky sea salt over the finished bowl pulls every flavor into focus and gives it that restaurant-worthy finish. It comes together in minutes and works equally well as a light lunch or an elegant starter alongside a dinner party 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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