Vegetarian Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is the kind of thing that makes people stop mid-bite and ask what's in it — sweet figs, anise-scented fennel, juicy orange segments, and peppery arugula all coming together in one stunning bowl. The apple cider vinaigrette ties everything together with a gentle tang, warmed up by a hint of turmeric and ginger that feels just a little unexpected. Shaving the fennel paper-thin is the move here — it softens the raw bite and lets the delicate fronds add an herby, almost floral note throughout. Supreming the oranges straight over the bowl means every drop of juice goes right into the salad, not down the drain. Fresh mint adds brightness that keeps the whole thing feeling light even though the flavors are genuinely complex. A final pinch of flaky sea salt over the top right before serving pulls everything into focus. It's elegant enough for a dinner party starter but honestly easy enough to throw together on a weeknight when you want something that feels a little special.
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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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