Turkey Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Sweet, jammy figs meet crisp shaved fennel and juicy orange segments in a salad that feels genuinely special without requiring much effort at all. The apple cider vinaigrette gets a subtle warmth from turmeric and ginger, whisked together with raw honey and olive oil into a glossy, emulsified dressing that ties every element together beautifully. Peppery arugula and torn fresh mint round out the bowl, adding brightness and a little bite that keeps each forkful interesting. Supreming the oranges directly over the bowl is a small technique that pays off big — you capture every drop of juice and the segments stay clean and gorgeous. A final pinch of flaky sea salt over the top right before serving makes the flavors pop in a way that feels almost restaurant-worthy. This is the kind of produce-forward dish that proves a stunning, satisfying plate doesn't need to revolve around any centerpiece protein to steal the show.
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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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