Paleo Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange supremes, paper-thin fennel, and peppery arugula all come together in a way that feels both elegant and effortlessly fresh. The apple cider vinaigrette ties everything together with a gentle tang, brightened by a touch of raw honey and warmed with ground turmeric and ginger. Every single ingredient here is whole and unprocessed, which means this dish fits naturally into a grain-free, legume-free lifestyle without any substitutions or workarounds. The technique of cutting orange supremes and shaving fennel on a mandoline sounds fancy, but it genuinely takes only minutes and makes the final plate look like something from a restaurant. Torn fresh mint and reserved fennel fronds add layers of herbal brightness that keep each bite interesting from start to finish. A pinch of flaky sea salt at the end pulls all those flavors into sharp focus. Serve it as a light lunch, a dinner party starter, or a vibrant side that steals the show from whatever else is on 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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