Turkey Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs don't make it into nearly enough salads, and this one is a reminder of exactly what we've been missing. The quartered figs bring a jammy, honeyed sweetness that plays beautifully against the peppery bite of baby arugula and a generous handful of fresh herbs — basil, mint, parsley, and thyme all showing up at once for something that tastes genuinely lush. The apple cider vinaigrette ties it all together with a gentle tang, a whisper of turmeric and ginger giving it just enough warmth to feel intentional rather than accidental. Emulsifying the dressing slowly keeps it silky and light, so every leaf gets coated without getting weighed down. This is the kind of salad that works as a stunning starter or a bright, produce-forward main when you want something that feels special without turning on the oven. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or second-guess anything — just fresh, honest food that happens to be completely free of poultry.
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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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