Breastfeeding Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Fresh figs, shaved fennel, and juicy orange segments come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately wish you could make at home. The apple cider vinegar vinaigrette gets a warm, golden lift from turmeric and ginger, two ingredients that pair beautifully with the natural sweetness of ripe figs and citrus. Arugula and torn mint keep every bite bright and a little peppery, while the fennel fronds add an herby, anise-scented note that ties the whole bowl together. For anyone navigating the nutritional demands of nursing, this salad leans into whole, minimally processed ingredients — olive oil, raw honey, fresh produce — with nothing hidden or overly complicated. The technique of supreming the oranges over the bowl means every drop of juice goes straight into the salad, making the dressing even more vibrant without any extra effort. A final pinch of flaky sea salt over the top is a small step that makes a noticeable difference, so don't skip it. Serve it immediately while the arugula is still 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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