Pork 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 into that fully. Jammy quartered figs nestle into a bed of peppery arugula alongside torn basil, mint, parsley, and fresh thyme — a riot of green herbs that makes every bite taste alive. The apple cider vinaigrette ties it all together with a gentle tang, a whisper of honey, and warm undertones of turmeric and ginger that feel sophisticated without being fussy. Everything here is naturally free of pork and pork-derived ingredients, so there's no label-scanning or substitution required — just clean, whole-food cooking from start to finish. The emulsified dressing clings beautifully to the delicate leaves, and that final pinch of flaky sea salt over the top is the kind of small detail that makes people ask for the recipe. It comes together in minutes and looks stunning on the table, making it just as fitting for a casual weeknight as it is for entertaining.
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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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