Pecan Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — the kind of thing that looks like it came from a fancy bistro but comes together with nothing more than a sharp knife, a mandoline, and a good whisking arm. Shaved fennel brings a delicate anise crunch, jammy fresh figs add sweetness, and juicy orange segments brighten every bite, all tied together with a golden apple cider vinaigrette spiked with turmeric and ginger. The dressing is whisked from scratch in minutes and lands somewhere between tangy and floral — genuinely one of those you'll want to drizzle on everything. Peppery arugula and torn fresh mint keep the whole bowl lively and aromatic, while a final pinch of flaky sea salt over the top pulls it all into focus. Because the ingredient list is entirely fruit, vegetables, and pantry staples, there's zero concern about hidden tree nuts sneaking in through a pre-made dressing or a store-bought mix. It's naturally elegant, completely plant-forward, and proof that a salad can absolutely be the main event at 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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