Gluten Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange supremes, and paper-thin shaved fennel come together in a way that feels both elegant and effortlessly fresh. The peppery arugula and torn mint add layers of brightness that keep every bite interesting from start to finish. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required — just beautiful produce and a pantry-friendly dressing. That vinaigrette deserves a special mention: apple cider vinegar, raw honey, turmeric, and ginger whisk into something golden and lightly spiced that ties the whole bowl together. Cutting the oranges into clean segments rather than rough slices makes a real difference in texture and presentation, and it's easier than it looks once you get the hang of it. A final pinch of flaky sea salt over the top right before serving pulls everything into focus. Whether you're putting it out for a dinner party or treating yourself to a genuinely gorgeous lunch, this one delivers.
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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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