Almond Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs don't show up in salads nearly enough, and this one makes a strong case for changing that. Juicy quartered figs nestle into a bed of peppery baby arugula, then get layered with torn basil, mint, flat-leaf parsley, and fresh thyme — a combination that smells as good as it tastes. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of honey, and warm undertones from turmeric and ginger that make the dressing feel a little more interesting than your average pour-from-a-bottle situation. Because every component here is a whole, recognizable ingredient, there's no need to scan labels or worry about hidden additives that sometimes sneak into packaged dressings and pre-made salad kits. Whisk, toss, scatter, and serve — the whole thing comes together in minutes and looks genuinely stunning on the table. A pinch of flaky sea salt at the end is a small step that makes a noticeable difference, so don't skip it.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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