Almond Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, and citrusy flavors that feels like something you'd order at a fancy bistro — but it comes together entirely from fresh, whole ingredients with zero fuss about hidden nuts or cross-contact. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of sweetness that play beautifully against the peppery arugula and torn mint. The apple cider vinaigrette is the quiet hero here — a quick whisk of honey, turmeric, and ginger emulsified into olive oil creates a bright, golden dressing that ties every element together. Cutting the oranges into supremes rather than just slicing them might sound fancy, but the technique is straightforward and makes a real difference in texture and presentation. Everything in this bowl is naturally free from tree nuts, so there's no label-checking or substitution required — just clean, vibrant produce doing all the work. Finish with a pinch of flaky sea salt right before serving and the whole dish comes alive. It's the kind of salad that converts people who claim they don't like salad.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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