Vegetarian Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — the magenta interior of thinly sliced watermelon radishes fanned across a bed of peppery arugula is genuinely stunning. Fresh figs add a jammy, honeyed sweetness that plays beautifully against the bite of the greens, while torn mint leaves keep everything feeling bright and alive. The apple cider vinaigrette comes together in minutes with just a whisk and a drizzle of olive oil, and the touch of raw honey and ground ginger gives it a warmth that lifts the whole dish. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — it just works. Serve it immediately after dressing so the arugula stays crisp and the radishes hold their gorgeous translucent edges. It's the kind of salad that makes people think you spent far more effort than you actually did.
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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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