Seed Oil Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late summer, layering juicy figs and ripe peaches over a bed of peppery arugula with fresh mint and basil woven throughout. The vinaigrette is where this recipe really shines — apple cider vinegar, honey, ginger, and turmeric come together with extra-virgin olive oil for a dressing that's bright, warming, and completely free of the refined seed oils that sneak into so many store-bought options. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to every leaf without feeling heavy. Thinly sliced red onion adds a little sharpness that balances the sweetness of the fruit, and that final pinch of flaky sea salt over the top pulls everything into focus. It comes together in minutes and looks genuinely stunning on the table — the kind of salad that makes people think you spent way more effort than you did.
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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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