Shellfish Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering jammy figs and juicy peaches over a bed of peppery arugula with fresh mint and basil torn right on top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of honey, ginger, and turmeric gives it a warm, golden depth that feels far more sophisticated than the effort involved. Every ingredient here is naturally plant-based and ocean-free, so there's zero concern about hidden shellfish derivatives sneaking into your bowl the way they sometimes do in restaurant dressings or pre-made vinaigrettes. The trick of dressing the greens first and then drizzling the remaining vinaigrette over the fruit means nothing gets soggy and every bite hits differently. A pinch of flaky sea salt at the end pulls the sweetness of the figs and stone fruit into sharp, craveable focus. It's the kind of dish that looks like you spent hours on it but comes together in minutes — perfect for a dinner party starter or a lunch that actually feels like a treat.
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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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