This Orange Fennel Arugula Salad is one of my favorite side salads when I need something fresh to balance a rich meal.
Sweet oranges, crisp fennel, peppery arugula, and a simple homemade vinaigrette come together in just 15 minutes. It is an easy salad to serve alongside roasted meats, grilled chicken, seafood, or spicy dishes that need a bright, refreshing contrast.
I first started making this salad during the winter months when fennel and citrus were at their best, but it has become a year-round favorite in my kitchen.
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Why You'll Love This Orange Fennel Salad
- Naturally gluten-free
- Ready in about 15 minutes
- Fresh, light, and full of flavor
- Perfect for winter citrus season
- Pairs well with rich or spicy foods
- Easy to customize with nuts, olives, or different citrus fruits
Key ingredients
I wish I could tell you which one of the following ingredients is the star of this salad. Each one of them is unique, but together they create a beautiful symphony of flavors and textures.
- Arugula- Arugula is peppery, delicate, and a little bit pungent. If you don't like arugula, try baby spinach for a change. Baby arugula works best because it is tender and mild.
- Oranges- Navel oranges are my favorite choice because they are sweet, juicy, and seedless. Blood oranges, Cara Cara oranges, mandarins, or even grapefruit work well too.
- Fennel- Raw fennel has a crisp texture similar to celery and a mild licorice or anise flavor. When sliced very thin, it adds freshness and crunch without overpowering the other ingredients. In this salad, the fennel balances the sweetness of the oranges and the peppery bite of the arugula beautifully.
- Nuts- Some people like to add nuts, like I did, for extra crunch. Pecans or walnuts are my choices, but pine nuts are an interesting addition as well.
- Olives- Olives are a great addition to this salad. It doesn't matter what kind you use. I personally like both black and green olives. They bring lots of flavor to the salad.
For the dressing, things are very simple:
- Extra virgin olive oil- Choose the best olive oil you can afford.
- Balsamic Vinegar- if you do not have balsamic vinegar in the pantry, use any vinegar you would use for your salads. I like apple cider vinegar, white vinegar, red wine vinegar.
- Garlic- It needs to be crushed and mixed with the rest of the ingredients.
- Salt and Pepper
- Optional: a touch of honey or sugar to balance the vinegar.
How To Make The Salad
- Step 1. Prepare the oranges. Peel the oranges and remove as much white pith as possible. Slice them into rounds or cut them into segments. Save any juice that collects while cutting.
- Step 2: Slice the fennel. Trim and thinly slice the fennel bulb.
- Step 3: Assemble the salad. Place the arugula, fennel, oranges, and olives in a large serving bowl.
- Step 4: Make the dressing. Whisk together the olive oil, vinegar, garlic, salt, pepper, and honey.
- Step 5: Toss and serve. Pour the dressing over the salad and toss gently. Sprinkle with chopped nuts and serve immediately.
Expert Tips
- Slice the fennel paper-thin for the best texture.
- Dress the salad just before serving.
- Use freshly squeezed orange juice from the cutting board in the dressing.
- Toast the nuts for extra flavor.
- Chill the oranges before assembling the salad for a more refreshing result.
Serving Suggestions
This salad pairs especially well with:
- Roast chicken
- Pork tenderloin
- Grilled fish
- Salmon
- Lamb
- Spicy Mediterranean dishes
- Holiday meals
The bright citrus flavor helps balance heavier main courses.
Make Ahead Instructions
You can prepare the components several hours in advance. Store the sliced fennel, oranges, and dressing separately in the refrigerator. Add the arugula and toss everything together just before serving.
Recipe Faqs
To keep arugula crisp, toss it with dressing just before serving and not too far in advance.
Yes, the dressing can be made a couple of days ahead and stored in the refrigerator. Give it a good shake or whisk before pouring over the salad.
Look for bulbs that are firm, clean, and solid without splits, browning, or spotting. The green part should be bright color and fresh looking.
Yes. Baby spinach works well if you prefer a milder flavor.
Other recipes to love:
- Strawberry Arugula Salad With Pecans And Avocado
- Acorn Squash With Chicken And Fennel
- No Bake Orange Mousse Cake
- Spanish Orange-Almond Flan Recipe
- Spanish Fennel and Orange Salad
📖 Recipe
Orange Fennel Arugula Salad
Ingredients
- 2 oranges peeled and sliced
- 1 fennel bulb sliced thinly
- 4 ounces bag of baby arugula
- ⅓ cup black olives pitted and chopped
- ¼ cup pecans or walnuts, chopped
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small garlic clove crushed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon honey OR ½ teaspoon sugar
Instructions
- Peel the oranges, removing all the white pith. Slice them into thin rounds or segment them.
- Trim the fennel bulb, cut it in half lengthways and slice across the bulb as thinly as possible. A mandolin or a food processor works as well.
- Grab a large salad bowl and combine the baby arugula, slices of oranges, fennel, and olives.
- Make the dressing: Mix the oil, vinegar, garlic, salt, pepper, and sugar. Pour over the salad, toss together and allow it to stand for a few minutes.
- Sprinkle with chopped pecans or walnuts and serve right away.
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