BHA & BHT Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels equally at home on a weeknight dinner table or a weekend gathering spread. Shaved fennel brings a delicate crunch, fresh figs add jammy sweetness, and supremed navel oranges contribute bright, juicy bursts that tie everything together beautifully. The arugula and torn mint keep things lively and fresh, while the apple cider vinaigrette — whisked together with raw honey, turmeric, and ginger — adds a warm, subtly spiced depth that elevates the whole bowl. Every single ingredient here is whole and unprocessed, which means you can feel completely confident that no synthetic preservatives have snuck into your plate. Packaged dressings and store-bought salad kits are common culprits for hidden additives, so making your own vinaigrette from scratch is genuinely the smartest move. The emulsification technique — drizzling olive oil into the vinegar mixture in a thin stream — takes just a minute and produces a dressing that clings to every leaf and fig quarter perfectly. Finish with a pinch of flaky sea salt right before serving and you have something that looks as gorgeous as it tastes.
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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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