Chestnut Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — paper-thin watermelon radish rounds reveal their vivid magenta rings against jammy quartered figs and a bed of peppery arugula, making it one of those dishes that looks like it took serious effort but comes together in minutes. Torn fresh mint adds a bright, cooling note that plays beautifully against the natural sweetness of the figs. The apple cider vinaigrette is whisked together with raw honey, ground ginger, and good olive oil, giving you a dressing that's tangy, lightly sweet, and just complex enough to feel special. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It's the kind of salad that works as an elegant starter for a dinner party or a light lunch on its own, and the optional chives on top add a gentle oniony finish that ties everything together. Serve it immediately after dressing so the arugula stays crisp and the radishes keep their gorgeous translucent edges.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium watermelon radishes, trimmed
- 8 fresh figs, stemmed and quartered
- 4 cups baby arugula
- ¼ cup fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes into rounds about 1/16-inch thick, thin enough to be translucent at the edges and show their magenta interior.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, ground ginger, and sea salt until the honey dissolves. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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