Seeds Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel come together in a way that feels both elegant and effortlessly fresh. The apple cider vinaigrette is whisked together with raw honey, turmeric, and ginger, giving it a warm, golden depth that ties every element of the bowl together beautifully. Avoiding seeds can be trickier than it sounds with salads, since so many dressings and toppings sneak in sesame, poppy, or sunflower — but every single ingredient here is naturally free of them, no substitutions needed. The technique of supreming the oranges might sound fancy, but it's genuinely worth the extra two minutes; you get clean, juicy segments with none of the bitter pith dragging down the flavor. Torn mint and reserved fennel fronds add an herby brightness that makes the whole dish feel alive. A final pinch of flaky sea salt over the top right before serving pulls everything into focus. This one is equally at home as a light lunch on its own or alongside a simple main for a dinner party starter that will absolutely get compliments.
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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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