Cashew Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel all tossed together with peppery arugula and fresh mint. The apple cider vinaigrette ties everything together with a gentle tang, warmed by a hint of turmeric and ginger that makes the dressing feel a little more interesting than your average weeknight pour. Every single ingredient here is whole and unprocessed, so there's no need to scan labels for hidden nut derivatives or shared-facility warnings. The technique of supreming the oranges directly over the bowl is a small step that pays off big — you capture every drop of juice and the segments stay beautifully intact. Shaving the fennel thin is the other key move, softening its anise bite just enough so it plays nicely with the honey-kissed dressing rather than overpowering it. This is the kind of salad that looks like it came from a restaurant but comes together with minimal effort and a single mixing bowl. 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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