Beef Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, and citrusy flavors that feels equally at home on a weeknight dinner table or a weekend brunch spread. Paper-thin shaved fennel forms the backbone, layered with juicy orange supremes, ripe quartered figs, peppery arugula, and torn fresh mint — every bite is a little different and completely addictive. The apple cider vinaigrette ties it all together with a gentle tang, a whisper of turmeric and ginger, and just enough honey to balance the brightness of the citrus. Emulsifying the dressing slowly keeps it silky and cohesive, so it coats the delicate ingredients without weighing them down. Everything here is naturally plant-based and whole, so there's zero need to scrutinize labels or swap out a single thing — it's straightforwardly clean from start to finish. A final pinch of flaky sea salt over the top is a small touch that makes a genuinely big difference, so don't skip it. Serve it immediately after tossing so the arugula stays lively and the figs hold their shape.
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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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