Sesame Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange supremes, paper-thin shaved fennel, and peppery arugula all come together in a way that feels both effortless and genuinely impressive. The apple cider vinaigrette ties everything together with a gentle tang, while a whisper of turmeric and ginger gives it a warm, unexpected depth that keeps you going back for another forkful. Fresh mint and reserved fennel fronds add a bright, herby finish that makes the whole bowl feel alive. Every single ingredient here is naturally free of sesame, so there's no need to scrutinize labels or swap anything out — it's just clean, vibrant produce and pantry staples doing their thing. Supreming the oranges directly over the bowl means all that sweet citrus juice becomes part of the dressing, which is a small step that makes a big difference. A final pinch of flaky sea salt over the top right before serving pulls all the flavors into focus. Whether you're building a light lunch or a stunning starter for guests, this one delivers serious flavor with very little fuss.
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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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