Turkey Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a full-on celebration of late-summer produce, layering juicy figs and ripe peaches over a bed of peppery arugula with fresh mint and basil torn right over the top. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ginger, and turmeric creates a dressing that's bright, lightly spiced, and just complex enough to feel special. That pinch of flaky sea salt at the finish is the kind of small detail that makes people ask for the recipe. It comes together in minutes with no cooking required, which means you can spend more time enjoying the season and less time standing over a stove. Whether you're building a light lunch or rounding out a bigger spread, this salad holds its own as a genuinely satisfying centerpiece rather than an afterthought. The combination of stone fruit and fresh herbs gives it a farmers-market energy that feels effortless but looks absolutely stunning on the table.
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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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