Cashew Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, but this salad gives them the perfect stage. Juicy quartered figs nestle into a bed of peppery baby arugula layered with torn basil, mint, parsley, and fresh thyme — a combination that's bright, fragrant, and genuinely exciting. 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 whole bowl feel a little unexpected. Because every component here is a whole, recognizable ingredient, you never have to second-guess what's in it or worry about hidden nut-based additions sneaking into your dressing or toppings. Whisking the olive oil in slowly creates a beautifully emulsified vinaigrette that clings to the leaves rather than pooling at the bottom of the bowl. A final pinch of flaky sea salt right before serving pulls all the flavors into sharp focus. It's the kind of salad that looks effortlessly impressive and tastes even better than it looks.
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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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