Gluten Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs have a fleeting season, and this salad is one of the best ways to make the most of them. Quartered and scattered over a bed of peppery baby arugula, they bring a jammy sweetness that plays beautifully against the torn basil, mint, parsley, and fresh thyme. The apple cider vinaigrette ties everything together — a quick whisk of vinegar, raw honey, turmeric, and ginger creates something bright, lightly spiced, and genuinely addictive. Every ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved — just clean, whole foods doing their thing. A pinch of flaky sea salt at the end is a small touch that makes a big difference, lifting all those herby, fruity flavors at once. This is the kind of salad that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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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