Fennel and Orange Salad with Arugula

By Kate Shungu ● Updated February 22, 2025

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

fennel and orange salad with arugula and shaved parmesan on a black plate.

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.
fennel, arugula, shaved parmesan, and segmented oranges on a black plate.

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!

table set for dinner with beef wellington pot pie and arugula and fennel salad.

📖 Recipe

fennel and arugula salad with orange segments on a black plate.

Fennel and Orange Salad with Arugula

Published by Kate
This flavorful salad is perfect for winter.
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 –6 servings
Calories 222 kcal

Ingredients
  

For the salad:

  • 1 bulb fennel, thinly sliced by hand or with a mandoline
  • 2–3 large handfuls baby arugula
  • 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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