Pregnancy Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Fresh figs, shaved fennel, and juicy orange supremes make this salad feel genuinely special — the kind of thing you'd order at a nice restaurant and then immediately wish you'd made at home. The apple cider vinegar dressing gets a gentle warmth from ground turmeric and ginger, both of which are wonderfully soothing ingredients during pregnancy when your body is working overtime. Everything here is whole, recognizable, and free from the deli meats, raw fish, or unpasteurized cheeses that require so much label-reading right now. The raw honey dissolves right into the vinaigrette, giving it a subtle sweetness that balances the peppery arugula and bright citrus without tipping into anything cloying. Shaving the fennel paper-thin on a mandoline is the small step that transforms it from a crunchy afterthought into something silky and elegant. Torn mint and reserved fennel fronds add a fresh, herby finish that makes every bite feel alive. It comes together quickly, looks stunning on a platter, and delivers a genuinely nourishing plate that doesn't ask you to compromise on flavor.
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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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