Soy Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, and citrusy flavors that feels equally at home on a weeknight dinner table or a holiday spread. Shaved fennel brings a delicate crunch, while juicy orange segments and quartered fresh figs add layers of natural sweetness that need almost no help from the dressing. Speaking of the dressing — a quick whisk of apple cider vinegar, raw honey, turmeric, and ginger creates a bright, lightly spiced vinaigrette that ties every element together beautifully. Peppery arugula and torn fresh mint keep things lively, and a final pinch of flaky sea salt over the top makes the whole dish pop. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just clean, whole foods doing exactly what they do best. The technique of supreming the oranges directly over the bowl is a small step that makes a big difference, catching all that fresh juice to mingle with the vinaigrette. Serve it immediately for the best texture, and don't skip those reserved fennel fronds — they add a subtle herbal note that pulls the whole salad together.
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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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