Pescatarian Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Fresh figs, shaved fennel, and juicy orange segments make this salad feel like something you'd order at a sun-drenched Mediterranean bistro — and it comes together with surprisingly little effort. The apple cider vinaigrette gets a warm, golden depth from ground turmeric and ginger, whisked together with raw honey and olive oil until silky and emulsified. Peppery arugula and torn fresh mint keep every bite lively, while the fennel fronds add a delicate anise note that ties the whole bowl together. This is the kind of dish that proves plant-forward eating never has to feel like a compromise — it's genuinely stunning on a platter. A final pinch of flaky sea salt over the top is a small touch that makes every flavor pop. Serve it immediately so the arugula stays crisp and the figs hold their shape against the bright, citrusy dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!