Red Meat Allergy Friendly 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 table or a dinner party spread. Paper-thin shaved fennel, juicy orange supremes, and quartered fresh figs are tossed with peppery arugula and torn mint for a dish that looks like it took serious effort but comes together with just a knife and a bowl. The apple cider vinaigrette — brightened with turmeric and a whisper of ginger — ties every element together with a warm, slightly earthy tang that keeps the whole thing from tipping into overly sweet territory. Every ingredient here is naturally plant-based and whole, so there's no need to scan labels or second-guess anything on the plate. Finishing with a pinch of flaky sea salt right before serving makes the flavors pop in a way that feels genuinely restaurant-worthy. If you've been looking for a salad that's actually exciting to eat, this is it.
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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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