Seeds Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that instantly make a salad feel special, and pairing them with peppery arugula and a generous handful of fresh herbs takes things to a whole new level. The combination of basil, mint, parsley, and thyme might sound like a lot, but together they create a bright, garden-fresh backdrop that lets the soft, jammy figs really shine. The vinaigrette is where this dish quietly does something clever — apple cider vinegar, raw honey, turmeric, and ginger come together into a lightly golden dressing that's tangy, subtly warm, and completely free of any seed-based oils or hidden additives. Whisking the olive oil in slowly gives it a beautifully emulsified texture that clings to every leaf without weighing the salad down. Many store-bought dressings sneak in sesame, poppy, or sunflower seeds, so making your own from scratch here is genuinely worth the extra two minutes. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. Serve it immediately while the arugula is still crisp and the figs are at their freshest.
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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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