Nutmeg Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, and pairing them with a riot of fresh herbs turns a simple salad into something genuinely special. Baby arugula brings a peppery backbone, while torn basil, mint, parsley, and thyme layer in a complexity that makes every forkful taste a little different. The apple cider vinaigrette is whisked together with raw honey, turmeric, and a hint of ginger — warm, bright flavors that complement the jammy sweetness of the figs without overpowering them. Every single ingredient here is naturally free of the warming spice that shows up uninvited in so many dressings and spice blends, so there's no label-scanning required. It's a dish that proves you don't need to compromise on bold, layered flavor just because you're avoiding certain spices. Serve it immediately after tossing so the arugula stays crisp and the figs hold their gorgeous shape.
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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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