Gut Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented fennel, juicy orange segments, and ripe figs that makes it feel like something you'd order at a fancy bistro — except you made it yourself. The apple cider vinegar dressing is the real workhorse here, bringing a gentle tang that supports digestion without overwhelming the delicate fruit. A touch of raw honey, turmeric, and ginger in the vinaigrette adds warmth and depth while keeping everything light and nourishing. Peppery arugula and fresh torn mint round out the bowl with brightness, and the fennel fronds folded in give it an herby, aromatic lift that most salads just don't have. Shaving the fennel paper-thin is the key move — it softens the texture just enough so every bite is tender rather than tough. A final pinch of flaky sea salt over the top pulls all the flavors together beautifully. It's the kind of dish that looks impressive on a platter but comes together with surprisingly little effort.
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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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