Walnut Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — the magenta rings of thinly sliced watermelon radish layered over peppery arugula and jammy quartered figs make it look like something straight off a restaurant menu. The apple cider vinaigrette ties everything together with a bright, tangy lift that's balanced by a touch of raw honey and a whisper of ground ginger. Torn mint leaves scattered throughout keep each forkful feeling fresh and a little unexpected. It's the kind of dish that proves a salad can genuinely be the most exciting thing on the table. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient is straightforward and easy to verify, with no hidden surprises lurking in a dressing or a garnish. The vinaigrette comes together in minutes with a whisk and a jar, and the whole assembly is quick enough for a weeknight but impressive enough for a dinner party spread. Serve it immediately so the arugula stays lively and the radishes keep their gorgeous crunch.
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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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