Tree Nut Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — fresh figs and juicy orange segments layered over shaved fennel and peppery arugula, all tied together with torn mint and a golden, honey-kissed vinaigrette. The apple cider dressing gets a subtle warmth from turmeric and ginger, which makes it feel a little more interesting than your average vinaigrette without overpowering the delicate fruit. Every ingredient here is naturally free from tree nuts, so there's no swapping, substituting, or label-scanning required — just beautiful produce doing its thing. Shaving the fennel thin is the key move; it softens the anise bite and lets it meld with the sweet figs and bright citrus rather than compete with them. Supreming the oranges takes an extra minute but the clean, pith-free segments are absolutely worth it. A final pinch of flaky sea salt over the top pulls everything into focus and makes the whole plate taste intentional and restaurant-worthy. Serve it immediately while the arugula is still fresh and the dressing hasn't wilted a thing.
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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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