Fennel and Orange Salad with Arugula

Fennel and Orange Salad with Arugula is the perfect winter salad! It’s fresh and citrusy, with a simple homemade vinaigrette.

Once upon a time, I made this Fennel and Orange Salad with Arugula on television. I was teaching cooking classes for Whole Foods Market at the time, and I was invited on a local morning show.

I made the recipe during the two minute segment, and then the morning show host took a bite. She loved it. We were on the air, so who knows if she was telling the truth.

But the truth is, it is indeed delicious! It's the perfect winter salad: full of veggies, salty Parmigiano Reggiano, and sweet navel oranges.

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Ingredients

• Thinly shaved fennel and arugula form the base of the salad. A sharp knife or a mandoline can help you get the fennel nice and thin.
• Shaved parmesan adds a salty, nutty component. Buy it pre-shaved or shave your own with a vegetable peeler.
• The acidity of the navel orange mellows out the fennel nicely.
• We’ll dress the salad with a simple vinaigrette of lemon juice, orange juice, olive oil, honey, Dijon mustard, and salt.

How to make fennel and orange salad with arugula

Start by thinly shaving the fennel with a sharp knife or with a mandoline. Place the shaved fennel and arugula in a large bowl, and add the shaved parmesan and the orange slices.

In a small bowl, whisk together the lemon juice, orange juice, olive oil, honey, Dijon mustard, and salt.

Pour the vinaigrette over the salad and toss gently. Transfer to a serving platter and serve right away.

What to serve with the salad

I like pairing the Fennel and Orange Salad with Arugula with a hearty dish. In this case, I paired with with my Beef Wellington Pot Pie (which is seriously delicious). It was a great match!

📖 Recipe

Fennel and Orange Salad with Arugula

Published by Kate

This flavorful salad is perfect for winter.

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 -6 servings

Calories 222 kcal

Ingredients

  

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For the salad:

• 1 bulb fennel, thinly sliced by hand or with a mandoline
• 2-3 large handfuls baby arugula
• ⅓ cup shaved Parmigiano Reggiano
• 2 navel oranges, segmented

For the vinaigrette:

• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• ¼ cup extra virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt

Instructions

 

• Place the vinaigrette ingredients in a jar with a tight fitting lid. Shake to combine.
• Place the sliced fennel, arugula, shaved Parmigiano Reggiano, and segmented oranges in a large bowl.
• Pour half of the dressing over the top and toss to combine. Add more vinaigrette if desired.
• Serve immediately.

Nutrition

Calories: 222kcalCarbohydrates: 17gProtein: 5gFat: 16gSaturated Fat: 3gCholesterol: 7mgSodium: 467mgPotassium: 438mgFiber: 4gSugar: 9gVitamin A: 677IUVitamin C: 56mgCalcium: 174mgIron: 1mg

Keyword fennel salad

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