Pork 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 over the top. Every component is naturally free of pork and pork-derived ingredients, so there's no label-reading required — just beautiful, whole food from start to finish. The apple cider vinaigrette is the real secret weapon here: a quick whisk of vinegar, honey, ground ginger, and turmeric creates a bright, lightly spiced dressing that ties the sweet fruit and bitter greens together effortlessly. A finishing pinch of flaky sea salt over the arranged fruit takes the whole thing from simple to genuinely impressive. It comes together in minutes and looks like something you'd order at a farm-to-table restaurant, which makes it perfect for a weeknight dinner or a weekend gathering where you want to show off without much effort.
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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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