Wheat Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel come together with peppery arugula and fresh mint for a combination that feels both elegant and effortless. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of turmeric and ginger, and just enough honey to balance the brightness of the citrus. Every single ingredient here is naturally free of wheat and gluten, so there's no swapping, substituting, or label-squinting required — just real, whole food doing what it does best. Supreming the oranges directly over the bowl is a small step that makes a big difference, letting the juice mingle with the fennel and figs before the dressing even hits. A finishing pinch of flaky sea salt over the top pulls all the flavors into sharp focus and gives each bite a little extra pop. This is the kind of dish that looks like it came from a restaurant but comes together on your counter in minutes — perfect as a light lunch, a dinner party starter, or an impressive side that steals 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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