Chestnut Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels like something you'd order at a nice bistro — except it comes together in your own kitchen with zero fuss. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of sweetness that play beautifully against the peppery arugula and bright torn mint. The apple cider vinaigrette ties everything together with a warm, golden depth from turmeric and ginger, whisked into a silky emulsion with extra-virgin olive oil. Because every ingredient here is whole, fresh, and naturally plant-forward, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The technique of supreming the oranges directly over the salad bowl is a small but brilliant move — all that extra juice becomes part of the dressing. A final pinch of flaky sea salt over the top right before serving makes the flavors pop in the best possible way. It's the kind of dish that looks impressive enough for a dinner party but is honestly simple enough for a weeknight when you want something light and vibrant.
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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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