Xanthan Gum Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, anise-scented fennel, juicy orange segments, and peppery arugula all come together in a way that feels both effortless and genuinely impressive. The apple cider vinaigrette is whisked together from scratch using pantry staples like raw honey, turmeric, and ginger, so there's no need to reach for a store-bought bottle that might contain hidden thickeners or stabilizers. That matters here, because so many commercial dressings rely on additives to achieve their texture — this one emulsifies beautifully on its own, thanks to a slow drizzle of olive oil and a good whisk. Every ingredient in this recipe is naturally whole and unprocessed, which makes it a genuinely clean choice without any compromise on flavor or elegance. The technique of supreming the oranges and shaving the fennel paper-thin takes a little patience but pays off in texture — each bite is bright, tender, and layered. A final pinch of flaky sea salt over the top ties everything together and makes the flavors pop. Whether you're serving it as a light lunch or a stunning starter, this is the kind of salad that makes people ask for the recipe.
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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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