Carrageenan Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, paper-thin fennel, and peppery arugula all come together in a way that feels both elegant and effortlessly fresh. The apple cider vinaigrette ties everything together with a gentle tang, brightened by a whisper of turmeric and ginger that makes the dressing feel alive without overpowering the produce. Every single ingredient here is whole and unprocessed, which means there's no need to scrutinize labels for hidden additives or thickeners that can sneak into bottled dressings and packaged salad kits. Shaving the fennel thin is the real move — it softens the anise bite and lets the bulb absorb the vinaigrette beautifully. Supreming the oranges takes an extra minute but rewards you with clean, silky segments that don't turn the bowl watery. Torn mint and reserved fennel fronds add a herbal lift that makes this feel like something you'd order at a nice restaurant, not just toss together at home. Finish it with a pinch of flaky sea salt right before serving and watch it disappear fast.
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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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