Soy Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late summer produce — jammy figs, juicy peaches, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a warm, slightly spiced edge thanks to ground ginger and turmeric whisked right into the dressing alongside honey and olive oil. Fresh mint and basil add an herby brightness that makes every bite feel a little unexpected and a lot irresistible. Because the whole dish is built from whole fruits, greens, and a from-scratch dressing, there's zero need to scan labels for hidden soy derivatives — a surprisingly common issue with bottled dressings and store-bought salad kits. A pinch of flaky sea salt over the finished fruit is a small step that makes a genuinely big difference. Serve it immediately while the greens are still lively and the fruit is at peak ripeness for the best possible result.
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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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