Red Meat Allergy Friendly Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance, layering jammy quartered figs and silky peach slices over a bed of peppery arugula with fresh mint and basil torn right over the top. Every element here is naturally free from red meat, and the whole dish comes together without any hidden animal proteins or processed ingredients to second-guess. The apple cider vinaigrette is the real star — a quick whisk of honey, ground ginger, and turmeric gives it a warm, golden depth that plays beautifully against the sweetness of the stone fruit. A pinch of flaky sea salt at the end pulls everything into focus in the best possible way. It's the kind of dish that looks like you spent hours on it but comes together in minutes with zero cooking required. Whether you're navigating a red meat allergy at a dinner party or just want something vibrant and satisfying, this salad delivers on both counts.
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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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