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
Ingredients
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.
