Nightshade Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, 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 tie everything together with a bright, sunny lift. The peppery arugula and torn mint keep each bite lively, while the apple cider vinaigrette — warmed with turmeric and ginger — pulls the whole bowl into something genuinely special. Every single ingredient here is naturally free of nightshades, so there's no need to swap anything out or second-guess a label. It's the kind of dish that proves eating around a restriction doesn't mean eating around flavor. Finish it with a pinch of flaky sea salt right before serving and watch it disappear fast.
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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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