Legume Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel come together in a way that feels both effortless and genuinely impressive. The apple cider vinaigrette ties everything together with a gentle tang, warmed by turmeric and ginger, and a touch of raw honey rounds out the acidity beautifully. Peppery arugula and torn fresh mint add layers of flavor that keep every bite interesting from start to finish. Every single ingredient here is naturally free of legumes, so there's no need to scrutinize labels or swap anything out — just fresh produce and a clean, simple dressing. Supreming the oranges directly over the bowl is a small technique that makes a big difference, letting the citrus juice mingle with the fennel and figs before the dressing even goes on. A final pinch of flaky sea salt over the top is the kind of finishing touch that elevates the whole plate. Serve it as a light lunch, a dinner party starter, or a vibrant side that steals the show.
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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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