Barley Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Fresh figs and spiralized zucchini make for a salad that feels genuinely special — the kind of thing you'd order at a farm-to-table restaurant and then immediately wish you could recreate at home. The zucchini noodles are salted and gently squeezed before dressing, which keeps the whole bowl from turning watery and ensures every bite is properly coated in that golden apple cider vinaigrette. Speaking of the dressing, it's a bright, slightly warming blend of honey, turmeric, and ginger that ties together the peppery arugula, sweet figs, and fragrant torn basil in a way that feels effortless but intentional. Every single ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The quartered figs are the real showstopper, adding jammy sweetness and a gorgeous visual contrast against the green noodles and arugula. A scatter of fresh mint over the top is optional, but it adds a cool, herby finish that really elevates the whole dish. This one is ideal for a light lunch, a dinner party starter, or any time you want something that looks impressive without much fuss.
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Learn more →Ingredients
4 servings
For the salad
- 3 medium zucchini (about 1 ½ lb total), ends trimmed
- ½ tsp fine sea salt
- 8 fresh figs, quartered
- 2 cups baby arugula
- ¼ cup fresh basil leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the noodles have released some moisture and softened slightly.
- 2
While the zucchini drains, whisk together the apple cider vinegar, olive oil, honey, turmeric, ginger, garlic, and 1/4 tsp salt in a small bowl until the honey is fully dissolved and the dressing is uniform in color.
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