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    The Bossy Kitchen > Recipes > Savory Recipes > Salads

    Orange Fennel Arugula Salad

    Published by: Gabriela June 22, 2021 · Last modified: August 5, 2023 Leave a comment
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    This awesome Orange Fennel Arugula Salad is ideal to serve with spicy or rich foods. The zesty orange blends perfectly with the delicate flavor of fennel and the peppery arugula.

    Jump to Recipe
    Orange Fennel Arugula Salad on white and blue plate0
    Jump to:
    • Simple and Satisfying: A Recipe to Try
    • Key ingredients
    • Recipe Variations
    • How to make the salad
    • How to store this Orange Fennel Arugula Salad
    • Recipe faqs
    • Other recipes to love
    • 📖 Recipe
    • 💬 Comments

    Simple and Satisfying: A Recipe to Try

    I love this recipe of arugula fennel and orange salad. It goes well with a lot of things and it is perfect for any time of the year.

    We learned to love this salad in the middle of the winter when not too many vegetables taste good, but fennel and oranges are in season.

    However, I enjoy making this recipe even in the summer, as we eat a lot of salad when it's too hot outside to cook.

    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, a little bit pungent. If you don't like arugula, try baby spinach for a change. It is not going to be the same, but it will be good too.
    • Oranges- Navel oranges are the choice of oranges in this recipe, as they are sweet, juicy, and seedless. However, other types of citrus are perfectly acceptable. Blood oranges are popular, but who says that grapefruit is not a good choice if you like it? go for it.
    • Fennel- Slicing the fennel bulb really thin is very important. Fennel brings not only texture to the salad, as it is crunchy, but also a mild, pleasant taste of anise, which complements the sweetness of the orange and the peppery taste of the arugula.

    Recipe Variations

    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- I have this Spanish recipe of only fennel and oranges with a touch of red onion. 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.

    Ingredients for orange fennel arugula salad0

    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.
    Ingredients for salad dressing0

    How to make the salad

    Step 1. Fennel

    Use a mandolin for slicing the fennel if you have one. Otherwise, use a sharp knife to slice it the thinnest possible. Fennel bulb is a sturdy vegetable, and slicing it thin will create a balance with the delicate arugula.

    Sliced fennel bulb

    Step 2. Oranges

    Peel the oranges, removing all the white pith. Slice them into thin rounds or segment them. Do this on top of a bowl to collect the juices. You can use them in the salad.

    Step 3. Put the ingredients together

    Grab a bowl and throw together the arugula, fennel, oranges and olives.

    Step 4. Make the dressing

    I like doing this in a jar. Pour oil, vinegar, salt, pepper, crushed garlic, salt, and pepper, optional a little bit of honey or sugar. Close the jar with the lid and shake well until the mixture emulsifies and salt, sugar/honey are dissolved.

    Pour the dressing over the salad, mix well, and sprinkle the nuts over. Serve immediately.

    This recipe would be good with roasted meat, like roasted chicken, or roasted pork. Keep it simple and enjoy it!

    How to store this Orange Fennel Arugula Salad

    It is best to consume the salad fresh. If you need to store it, keep the dressing separate and combine just before serving.

    Store the salad and dressing in separate airtight containers in the refrigerator for up to 2 days.

    The dressing can last up to a week in the fridge.

    Recipe faqs

    Is there a way to prevent the arugula from wilting?

    To keep arugula crisp, toss it with dressing just before serving and not too far in advance.

    Can I prepare the dressing 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.

    How do I choose a good fennel bulb at the store?

    Look for bulbs that are firm, clean, and solid without splits, browning, or spotting. The green part should be bright color and fresh looking.

    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

    Orange Fennel Arugula Salad0

    📖 Recipe

    Orange Fennel Arugula Salad square picture0

    Orange Fennel Arugula Salad

    This light and refreshing Orange Fennel Arugula Salad is ideal to serve with spicy or rich foods. The zesty orange blends perfectly with the delicate flavor of fennel and the peppery arugula.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Salads
    Cuisine: American
    Keyword: easy, winter salads
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6 servings
    Calories: 125kcal
    Author: Gabriela

    Equipment

    •   Acacia Wooden Salad Bowl Set
    • Vegetable Chopper and Dicer
    Prevent your screen from going dark

    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.

    Notes

    Make the salad and serve it right away. The dressing on the arugula will make it wilt and look sad if left out too much.

    Nutrition

    Serving: 1g | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 240mg | Potassium: 337mg | Fiber: 3g | Sugar: 8g | Vitamin A: 631IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 1mg
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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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