MSG Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels like something you'd order at a nice bistro — except it comes together in your own kitchen with zero fuss. Shaved fennel brings a delicate crunch, fresh figs add jammy sweetness, and juicy orange segments keep every bite bright and refreshing. The peppery arugula and torn mint tie it all together in a way that feels effortlessly sophisticated. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The apple cider vinaigrette is whisked together from scratch with olive oil, raw honey, turmeric, and ginger — clean, simple, and genuinely delicious. A final pinch of flaky sea salt over the top is the only finishing touch this beauty needs before it hits the table.
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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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