Yeast 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 another level entirely. 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 shine. The vinaigrette is where this recipe really earns its keep — apple cider vinegar, raw honey, turmeric, and ginger whisk into a golden, lightly spiced dressing that's tangy without being sharp. Because the whole thing is built from whole, unprocessed ingredients, there's no need to scrutinize labels for hidden fermented additives or worry about what's lurking in a bottled dressing. Everything comes together in minutes with just a bowl and a whisk, making it as practical as it is impressive. Finish it with a pinch of flaky sea salt right before serving and you've got a dish that looks like it came from a restaurant but lives comfortably in your weeknight rotation.
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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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