Chicken Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs don't show up in salads nearly enough, and this herb-forward bowl is a vivid reminder of what we've been missing. Ripe, jammy figs are scattered over a bed of peppery arugula and layered with torn basil, mint, parsley, and fresh thyme — a combination that smells incredible before you even dress it. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of honey, and warm undertones from turmeric and ginger that make it feel a little more special than your average weeknight salad. Whisking the oil in slowly creates a properly emulsified dressing that clings to every leaf rather than pooling at the bottom of the bowl. This is the kind of dish that looks stunning on a table without requiring much effort at all — just good produce and a few pantry staples. It's naturally free of any meat or poultry, built entirely around plants, and every single ingredient earns its place.
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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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