Nutmeg 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 gets its warmth from turmeric and ginger, so every bite has a subtle, aromatic depth without relying on any of the spices that can sneak into store-bought dressings and cause concern. Torn fresh mint and peppery arugula keep things bright and lively, while the fennel fronds add a delicate anise note that ties the whole bowl together. The technique of supreming the oranges — cutting away the peel and slicing between the membranes — sounds fancy but takes only a few minutes and makes a real difference in texture and presentation. A final pinch of flaky sea salt over the top is the kind of small finishing move that elevates a salad from good to genuinely memorable. Every ingredient here is whole, fresh, and straightforward, so you know exactly what's going into the bowl. It's the kind of recipe that looks like it came from a restaurant but comes together on your own counter with zero stress.
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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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