Seeds Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — ripe figs and juicy peaches piled over a bed of peppery arugula with fresh mint and basil woven throughout. The whole thing comes together with a golden apple cider vinaigrette spiked with ground ginger and turmeric, which gives the dressing a warm, slightly exotic depth that pairs beautifully with the sweetness of the fruit. Salads that need to avoid seeds can be trickier than they sound, since dressings and toppings often sneak in sesame, poppy, or sunflower seeds without much fanfare — but every ingredient here is naturally free of them. The vinaigrette is whisked together from pantry staples, and the toppings lean entirely on fresh herbs and stone fruit for texture and complexity. A pinch of flaky sea salt over the finished bowl pulls everything into focus and makes the flavors pop. This is the kind of salad that looks stunning on a table and disappears fast, no matter the occasion.
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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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