Soy 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 while they last. Quartered and scattered over a bed of peppery arugula, the figs bring a jammy sweetness that plays beautifully against the torn basil, mint, parsley, and fresh thyme — it's an herb-forward combination that feels both rustic and a little fancy. The apple cider vinaigrette comes together in minutes: a whisk of vinegar, raw honey, turmeric, and ginger emulsified with good olive oil into something bright, golden, and just slightly warm in flavor. Every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food cooking. The flaky sea salt finish ties everything together and makes the figs taste even more like themselves. Serve it immediately after dressing so the arugula stays lively and the figs hold their 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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