Cinnamon Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh citrus are already a dream team, and this vibrant salad takes that pairing somewhere truly special with a bright, herby pesto draped over every glossy slice. The pesto itself is built from packed basil leaves, garlic, a splash of fresh orange juice, and tigernut flour in place of traditional pine nuts, giving it a smooth, bold finish that clings beautifully to the fennel without weighing it down. A touch of turmeric and apple cider vinegar add just enough depth and tang to keep things interesting. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and satisfying choice — every ingredient is straightforward, and there are no spice blends or hidden seasonings to second-guess. The technique of supreming the oranges and using that reserved juice directly in the pesto is a small step that pays off in a cohesive, layered flavor throughout the whole dish. Torn mint and feathery fennel fronds scattered on top at the end make it look as impressive as it tastes. It's the kind of salad that earns compliments at the table and barely requires any cleanup afterward.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tigernut flour
- 2 cloves garlic, peeled
- ½ tsp fine sea salt, plus more to taste
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh orange juice
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large mixing bowl and set aside.
- 2
Cut the tops and bottoms off both oranges, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments. Squeeze the spent membranes to extract any remaining juice; reserve 1 tbsp of this juice for the pesto.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!