Dairy Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-forward fennel, jammy fresh figs, bright citrus, and peppery arugula — the kind of dish that looks like it came from a restaurant but comes together with surprisingly little effort. The apple cider vinaigrette ties everything together beautifully, with raw honey, turmeric, and a whisper of ginger giving it a warm, complex edge that store-bought dressings simply can't match. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required — just clean, vibrant produce doing all the heavy lifting. Shaving the fennel paper-thin is the move that makes this salad feel truly special, and if you have a mandoline, it takes about thirty seconds. Supreming the oranges might sound fussy, but the technique is straightforward and the payoff — silky, pith-free segments that melt into the other ingredients — is absolutely worth it. A final pinch of flaky sea salt over the top right before serving pulls the whole thing into focus. Serve it as a light lunch, a dinner party starter, or an elegant side alongside something rich and savory.
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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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