Fennel, Orange and Arugula Salad

Fennel and Orange Salad with Arugula is a bright, refreshing winter salad: crisp shaved fennel, peppery arugula, juicy orange segments, and salty Parmigiano Reggiano, all brought together with a simple citrus vinaigrette. It’s easy to prepare and makes a vibrant side for hearty winter mains.

I first demonstrated this Fennel and Orange Salad with Arugula on a local morning show while teaching cooking classes. It fit into a short segment because the preparation is straightforward and visually appealing. The host tried a bite on air and liked it—and now it’s a recipe I turn to all winter long.

The combination is simple but satisfying: clean citrus from navel oranges balances the mild anise note in fennel, bitter-sweet arugula adds bite, and shaved Parmigiano Reggiano brings a savory finish. The homemade vinaigrette uses lemon and orange juices for brightness, olive oil for body, a touch of honey for balance, and Dijon mustard to bind the dressing.

Ingredients

• Thinly shaved fennel and a generous handful of baby arugula form the salad base. Use a sharp knife or a mandoline for thin, even slices of fennel.
• Shaved Parmigiano Reggiano adds a salty, nutty element—buy pre-shaved or shave a wedge with a vegetable peeler.
• Sweet navel oranges, segmented, bring juicy acidity that softens the fennel’s flavor.
• For the vinaigrette: fresh lemon juice, fresh orange juice, extra virgin olive oil, a little honey, Dijon mustard, and kosher salt.

How to make fennel and orange salad with arugula

Prepare the fennel by trimming the stalks and slicing the bulb very thin. A mandoline or a sharp chef’s knife works well; thin slices blend better with the arugula and absorb the dressing.

Put the shaved fennel and arugula in a large bowl. Add the shaved Parmigiano Reggiano and the orange segments.

Whisk the vinaigrette: combine lemon juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of kosher salt. Taste and adjust the balance—more honey if you want sweeter, more lemon if you prefer brighter acidity.

Pour half the vinaigrette over the salad and toss gently to coat. Add more dressing to taste; the salad should be lightly dressed so the ingredients remain fresh and crisp. Serve immediately.

Tip: Segment the oranges over a bowl to catch any juice, then use that juice in the vinaigrette for extra flavor. If preparing ahead, keep dressing separate and toss just before serving to avoid wilting the arugula.

What to serve with the salad

This fennel and orange salad pairs nicely with rich winter mains. It complements roasted meats, braises, and savory pies by cutting through richness with its citrus lift. One delicious pairing is a hearty Beef Wellington-style pot pie or any roast beef entrée; the salad’s brightness balances heavy flavors.

📖 Recipe

Fennel and Orange Salad with Arugula

Published by Kate

A crisp, citrus-forward winter salad featuring shaved fennel, arugula, orange segments, and shaved Parmigiano Reggiano with a bright citrus vinaigrette.

Prep Time: 20 mins

Cook Time: 0 mins

Total Time: 20 mins

Course: Side Dish

Cuisine: American

Servings: 4 (about 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, or to taste

Instructions

1. Combine the vinaigrette ingredients in a jar with a tight-fitting lid or a small bowl. Shake or whisk until emulsified.
2. In a large bowl, add the sliced fennel, arugula, shaved Parmigiano Reggiano, and segmented oranges.
3. Pour half the dressing over the salad and toss gently to combine. Add more dressing if desired, tasting as you go.
4. Serve immediately so the arugula stays crisp.

Nutrition

Calories: 222 kcal • Carbohydrates: 17 g • Protein: 5 g • Fat: 16 g • Saturated Fat: 3 g • Cholesterol: 7 mg • Sodium: 467 mg • Potassium: 438 mg • Fiber: 4 g • Sugar: 9 g • Vitamin A: 677 IU • Vitamin C: 56 mg • Calcium: 174 mg • Iron: 1 mg

Notes & Tips

Segment oranges over a bowl to save the juices for the vinaigrette. If prepping ahead, keep the dressing separate and dress the salad right before serving to prevent the arugula from wilting. For extra texture, add toasted nuts such as almonds or walnuts, or a few slices of thinly sliced red onion for bite.

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