Chestnut Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant salad is a stunning collision of sweet, peppery, and bright — fresh figs draped over tender zucchini noodles, baby arugula, and torn basil, all tied together with a golden apple cider vinaigrette. The dressing gets its warm, complex depth from turmeric and ginger, balanced by honey and a hit of garlic, so every bite feels layered without being heavy. Salting and draining the spiralized zucchini before dressing it is the key move here — it draws out excess moisture so the vinaigrette clings properly instead of pooling at the bottom of the bowl. The whole thing comes together with zero cooking required, making it a genuinely effortless option for warm days when you want something that looks impressive but demands very little. Every ingredient is straightforwardly whole and plant-forward, so there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking into your meal. Serve it immediately after tossing so the noodles stay lively and the figs hold their shape — a scatter of fresh mint over the top right before serving takes it from lovely to genuinely beautiful.
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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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