Seed Oil Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, shaved fennel, peppery arugula, and fresh mint all come together in a way that feels both effortless and genuinely impressive. The apple cider vinaigrette is whisked together with raw honey, turmeric, and ginger, then finished with extra-virgin olive oil, which means every drop of dressing is made from whole, recognizable ingredients with zero industrial seed oils in sight. That matters more than it might seem, because most bottled dressings and even restaurant salads lean heavily on canola, soybean, or sunflower oil — so making your own here is the move. Supreming the oranges directly over the bowl is a small technique that pays off big, adding fresh citrus juice right into the mix and keeping the flavors bright and clean. The turmeric and ginger in the vinaigrette add a subtle warmth that plays beautifully against the honey and the anise-like fennel without overwhelming the delicate fruit. A final pinch of flaky sea salt over the top pulls everything into focus. It's the kind of salad that disappears fast, so consider doubling 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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