Yeast Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a stunning 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 vinaigrette is where things get really interesting — apple cider vinegar, honey, ground ginger, and turmeric come together into something bright, warm, and just a little complex. Because the dressing is whisked together from scratch with simple pantry staples, there's no need to scrutinize store-bought bottle labels for hidden yeast-derived additives or fermented flavor enhancers. Everything here is clean and straightforward, which makes it easy to feel confident about what's going into your bowl. The peppery bite of arugula plays beautifully against the honeyed sweetness of the fruit, while the flaky sea salt finish pulls the whole thing into focus. It comes together in minutes and looks like something you'd order at a farm-to-table restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!