Tree Nut Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
Late summer produce doesn't get a better showcase than this — ripe figs, juicy peaches, and peppery arugula all piled together in one stunning bowl. The apple cider vinaigrette ties everything together with a warm, slightly spiced edge from ground ginger and turmeric, balanced by a touch of honey and good olive oil. Fresh mint and basil scattered throughout make every bite feel bright and a little unexpected. Salads like this can sometimes sneak in candied walnuts or pecans, but this one keeps things completely free of tree nuts without sacrificing any of that textural interest — the soft fruit and tender greens do all the heavy lifting. A pinch of flaky sea salt over the top at the end is a small step that makes a genuinely big difference. It comes together in minutes and looks impressive enough to serve at a dinner party or a lazy weekend lunch on the patio.
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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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