Chicken Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, and citrusy flavors that feels equally at home on a weeknight dinner table or a weekend brunch spread. 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 gentle tang, warmed by a hint of turmeric and ginger that makes the dressing feel a little more interesting than your average vinaigrette. Supreming the oranges directly over the bowl is a smart move — all that extra juice goes straight into the salad rather than onto your cutting board. Every single ingredient here is naturally plant-based and whole, so there's no need to scan labels or worry about hidden animal proteins sneaking in. It's the kind of dish that looks like it took serious effort but comes together with just a knife, a mandoline, and a good whisk. 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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