Oats Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels equally at home on a weeknight dinner table or a holiday spread. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of sweetness and a jammy, almost honeyed richness. Peppery arugula and torn mint keep everything bright and lively, so no single flavor overpowers the rest. The apple cider vinaigrette — whisked together with raw honey, turmeric, and a hint of ginger — ties it all together with a warm, subtly spiced tang. Every single ingredient here is naturally free of grains and cereals, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your dressing. The technique of cutting orange supremes directly over the bowl means none of that gorgeous juice goes to waste, and a final pinch of flaky sea salt over the top makes the whole thing pop. It's the kind of dish that looks like you spent hours on it but comes together with just a knife, a mandoline, and a good whisk.
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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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