Best 4 Arugula Fennel And Orange Salad Recipes

Arugula fennel and orange salad is a delightfully vibrant and refreshing dish that combines the peppery bite of arugula, the crisp sweetness of fennel, and the bright citrus flavor of oranges. This salad is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals. The combination of flavors and textures in this salad creates a harmonious balance that will tantalize your taste buds. Whether you're looking for a light lunch, a flavorful side dish, or a healthy snack, this arugula fennel and orange salad is sure to satisfy your cravings.

Here are our top 4 tried and tested recipes!

ARUGULA, FENNEL, AND ORANGE SALAD

Arugula, Fennel, and Orange Salad image

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Provided by Ms.P.

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Steps:

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad image

Categories Salad No-Cook Wheat/Gluten-Free Orange Apple Fennel Arugula Raw Pomegranate Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Make and share this Arugula, Fennel and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 navel oranges
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt & freshly ground black pepper
1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
4 scallions, white and tender green parts only, thinly sliced
2 bunches arugula, trimmed

Steps:

Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.

Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Yield Serves 6

Number Of Ingredients 7

Ingredients

1/4 cup minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 large oranges
7 cups arugula (about 10 large bunches), trimmed
1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
1 small red onion, thinly sliced

Steps:

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.

Tips:

To save time, use a mandoline to thinly slice the fennel and oranges.
If you don't have a mandoline, use a sharp knife to thinly slice the fennel and oranges. Be careful not to cut yourself.
Use a microplane to zest the orange. This will add a bright citrus flavor to the salad.
If you don't have a microplane, use a fine grater to zest the orange.
Toast the walnuts in a dry skillet over medium heat until they are fragrant and slightly browned. This will enhance their flavor.
Use a light hand when dressing the salad. You don't want to overdress it and make it soggy.
Serve the salad immediately. It is best when eaten fresh.

Conclusion:

This arugula, fennel, and orange salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover oranges. The combination of sweet oranges, peppery arugula, and aromatic fennel is simply delicious. This salad is sure to please everyone at your table.