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–+ servings
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
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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
  • 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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