Rice 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 vinegar, honey, ginger, and turmeric creates a bright, golden dressing with just enough warmth to complement the sweetness of the fruit. Every ingredient here is naturally grain-free, so there's no need to swap anything out or second-guess a label. Salads like this can sometimes feel like an afterthought, but the combination of stone fruit, fresh herbs, and that emulsified dressing makes this one genuinely showstopping. A pinch of flaky sea salt over the finished bowl pulls the whole thing into focus. It comes together in minutes and looks stunning on the table, making it just as fitting for a weeknight dinner as it is for a weekend gathering.
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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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