Cinnamon 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 holiday spread. Shaved fennel brings a delicate crunch, fresh figs add jammy richness, and supremed orange segments keep every bite bright and juicy. The apple cider vinaigrette ties it all together with a gentle tang, warmed by turmeric and ginger rather than the spice blends that so often sneak into dressings and cause problems for people avoiding certain warming spices. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden seasonings. Torn mint and reserved fennel fronds add a fresh, herby finish that makes the whole bowl look as good as it tastes. A pinch of flaky sea salt at the end is the kind of small detail that elevates a simple salad into something genuinely memorable. It comes together quickly and requires no cooking beyond the dressing, making it an effortless but impressive dish to pull off.
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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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