Gelatin Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-forward fennel, jammy fresh figs, and bright citrus that feels equally at home on a weeknight table or a dinner party spread. The apple cider vinaigrette pulls everything together with a gentle tang, warmed by ground turmeric and ginger for a dressing that's far more interesting than your average vinaigrette. Every single ingredient here is naturally free of animal-derived gelling agents, so there's no need to scrutinize labels or swap anything out — it's just clean, whole food from start to finish. Supreming the oranges directly over the bowl means every drop of juice goes into the salad, and the technique is easier than it looks once you try it once. Peppery arugula and torn fresh mint keep the flavors lively, while a final pinch of flaky sea salt over the top makes the whole thing pop. Serve it immediately after tossing so the arugula stays crisp and the figs hold their shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!