Paraben 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 weekend brunch spread. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of natural sweetness that need almost no help to shine. The peppery arugula and torn mint keep everything bright and lively, so every forkful has something interesting going on. The apple cider vinaigrette — whisked together with raw honey, turmeric, and ginger — ties it all together with a gentle tang and a warm, golden hue. Because every single ingredient here is a whole, recognizable food, you can feel genuinely confident about what you're putting on the table without having to decode a label. Finishing with a pinch of flaky sea salt right before serving is a small step that makes a noticeable difference, amplifying all those fresh flavors at once. It comes together quickly and looks absolutely gorgeous, which is a rare and wonderful combination.
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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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