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.
Everyone I’ve fed this to also loves it. Fennel and Orange Salad with Arugula is a winter salad winner.
Why is this salad good for winter?
In the middle or winter, not a lot of fruits and veggies are in season, but the two stars of this salad are at their peak: navel orange and fennel.
The acidity of the orange mellows out the fennel nicely, and provides a juicy sweetness in each bite. The fennel contributes a lovely crunch to the salad. Two other additions, arugula and Parmigiano Reggiano, add their own unique flavors.
The whole salad just sings. Bright, crisp, refreshing, acidic, bitter, salty, sweet—all of the flavors pop in just one bite.
Church Lady Salad with apples, pecans, and dried cranberries is another great one for winter!
- Thinly shaved fennel and arugula form the base of the salad.
- Shaved parmesan adds a salty, nutty component.
- 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.
Add the shaved parmesan (you can shave it from a block with a veggie peeler, or buy it pre-shaved) 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 fennel 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 to die for). It was a great match!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Fennel and Orange Salad with Arugula
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
- 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.