Artificial Flavors Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-forward, and citrusy flavors that feels like something you'd order at a nice bistro — yet it comes together with nothing more than fresh produce and a few pantry staples. Every single ingredient here is exactly what it says it is: real figs, whole fennel, navel oranges, and a dressing built from apple cider vinegar, raw honey, turmeric, and ginger. There's no flavor packet, no bottled shortcut, and no mystery extract hiding in the mix. The vinaigrette is whisked together from scratch, so you have complete control over what goes into it — a genuine relief when you're trying to avoid synthetic additives that sneak into even the most innocent-looking dressings. Peppery arugula and torn fresh mint round out the bowl, adding brightness that no artificial flavoring could convincingly replicate anyway. A finish of flaky sea salt over the top pulls everything together and makes each bite feel intentional and alive. It's the kind of dish that proves clean, whole ingredients don't need any enhancement — they're already doing all the work.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!