Vegetarian 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 before they're gone. Quartered and scattered over a bed of peppery baby arugula, they bring a jammy sweetness that plays beautifully against the bright, herby base of basil, mint, parsley, and fresh thyme. The vinaigrette is where things get really interesting — apple cider vinegar, raw honey, turmeric, and ginger come together into something tangy, warm, and just a little unexpected. Whisking the olive oil in slowly gives it a silky, emulsified texture that clings to every leaf without weighing the salad down. Everything here is naturally plant-based and built from whole, recognizable ingredients, so there's no need to scrutinize labels or swap anything out. A final pinch of flaky sea salt over the top pulls it all together and makes the figs taste even more like themselves. Serve it immediately while the greens are still lively and the vinaigrette is fresh.
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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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