Cinnamon Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, and this salad leans right into that. Jammy quartered figs rest on a bed of peppery arugula, then get layered with torn basil, mint, parsley, and fresh thyme — a full herb garden in every bite. The vinaigrette is where things get really interesting: apple cider vinegar, raw honey, turmeric, and a whisper of ginger come together into something bright, golden, and just a little earthy. Many store-bought dressings and spice blends sneak cinnamon in where you'd least expect it, so making your own from scratch like this gives you complete control over every drop. Whisking the olive oil in slowly creates a properly emulsified dressing that clings to the greens instead of pooling at the bottom of the bowl. The whole thing comes together with a final pinch of flaky sea salt that ties the sweet, herby, and tangy notes into one cohesive dish. It's the kind of salad that looks impressive enough for a dinner party but is genuinely effortless to pull off.
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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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