Fennel arugula orange salad is a great salad to make for a dinner party when you want to impress your guests! The mix of flavors are extra refreshing and a nice change from the usual salads. Fennel is crunchy, has a mild licorice taste, and pairs well with the peppery arugula and sweet orange. Cured olives and lemon juice bring the saltiness and offset the oranges, while the crisp red onion helps tie it all together. It’s just so delicious.
Although arugula bulks up this salad and allows you to serve more people, you can also skip it and just use fennel for a more simple take on it. Since fennel is very popular in Italy, you’ll often see a fennel salad served with an Italian meal. My mom just made this fennel arugula orange salad with an Italian dinner for Christmas! It’s traditionally a winter salad, but it’s great year round as well.
Fennel Arugula Orange Salad Recipe
Serves 6
Ingredients
- 2 fennel bulbs, thinly sliced
- 4-6 cups arugula
- 1/2 large red onion, thinly sliced
- 3 oranges, peels and pith removed, sliced
- 1/3 cup cured pitted olives, whole or halved
- 2 lemons, juiced
- 1/4 cup extra virgin olive oil
- sea salt & ground pepper, to taste
Directions
- Cut the top part off of the bulb of fennel and slice the entire bulb width-wise into thin slices. Pieces will break apart naturally due to the nature of fennel. Set aside.
- Thinly slice the red onion the entire width as well. Leave the pieces whole or slice in half and set aside.
- Use a large sharp knife to cut off the peel and pith (outer white skin) of the oranges. Cut the oranges width-wise into slices and then quarter each slice if you want smaller pieces.
- Either add the arugula, fennel, red onion, oranges and olives to a large bowl and mix everything lightly with your hands or layer everything on a large serving platter.
- Whisk the lemon juice, olive oil, salt and pepper together and either toss together in the large bowl or drizzle over the prepared salad platter. ENJOY!
It’s one of my favorite salads and I don’t make it often enough!
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OR: Mushroom Onion Herb Millet
Fennel Arugula Orange Salad
Ingredients
- 2 fennel bulbs thinly sliced
- 4-6 cups arugula
- 1/2 large red onion thinly sliced
- 3 oranges peels and pith removed, sliced
- 1/3 cup cured pitted olives whole or halved
- 2 lemons juiced
- 1/4 cup extra virgin olive oil
- sea salt & ground pepper to taste
Instructions
- Cut the top part off of the bulb of fennel and slice the entire bulb width-wise into thin slices. Pieces will break apart naturally due to the nature of fennel. Set aside.
- Thinly slice the red onion the entire width as well. Leave the pieces whole or slice in half and set aside.
- Use a large sharp knife to cut off the peel and pith (outer white skin) of the oranges. Cut the oranges width-wise into slices and then quarter each slice if you want smaller pieces.
- Either add the arugula, fennel, red onion, oranges and olives to a large bowl and mix everything lightly with your hands or layer everything on a large serving platter.
- Whisk the lemon juice, olive oil, salt and pepper together and either toss together in the large bowl or drizzle over the prepared salad platter. ENJOY!
Notes
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