Best 10 Fennel Arugula Salad With Oranges Recipes

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With its vibrant colors, refreshing flavors, and nutritional benefits, fennel arugula salad with oranges is a delightful dish that is perfect for any occasion. Whether you're looking for a light lunch, a flavorful side dish, or a healthy way to start your day, this salad has something to offer everyone. The combination of sweet oranges, crisp fennel, peppery arugula, and tangy dressing creates a symphony of flavors that will tantalize your taste buds. Let's explore the best recipe for preparing this delicious and nutritious salad.

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL-ARUGULA SALAD WITH ORANGES



Fennel-Arugula Salad with Oranges image

An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

2 oranges, peel and pith removed
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large fennel bulb, cored and very thinly sliced, fronds reserved
5 ounces baby arugula (5 cups)

Steps:

  • Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
  • Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

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

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

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

HELEN VITALE'S ORANGE AND FENNEL SALAD



Helen Vitale's Orange and Fennel Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips

Steps:

  • Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
  • Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL



Arugula Salad with Oranges and Caramelized Fennel image

Provided by Kate Fogarty

Categories     Salad     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Orange     Fennel     Arugula     Winter     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula

Steps:

  • Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
  • What to drink:
  • To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

ARUGULA, FENNEL AND ORANGE SALAD



Arugula, Fennel and Orange Salad image

Yield Serves 6

Number Of Ingredients 7

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.

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

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

Provided by Florence Fabricant

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
  • Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams

ARUGULA SALAD WITH FENNEL, ORANGES AND PECORINO ROMANO



Arugula Salad With Fennel, Oranges and Pecorino Romano image

This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate!

Provided by CookinDiva

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

5 ounces arugula
4 mandarin oranges, peeled and sectioned
1 fennel bulb, white part shaved
4 ounces pecorino romano cheese
4 tablespoons olive oil, high quality fruity flavored
3 tablespoons balsamic vinegar (or balsamic "glaze")
fresh ground black pepper

Steps:

  • Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
  • Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
  • On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
  • Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
  • NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.

Nutrition Facts : Calories 1202.5, Fat 87, SaturatedFat 27.1, Cholesterol 117.9, Sodium 1528.8, Carbohydrate 71.2, Fiber 15.6, Sugar 39.3, Protein 45.4

Tips for Making the Best Fennel Arugula Salad with Oranges

  • Use ripe oranges. The sweeter the oranges, the better the salad will be.
  • Thinly slice the fennel and oranges. This will help the flavors to meld together.
  • Dress the salad just before serving. This will prevent the arugula from wilting.
  • Use a good quality olive oil. This will add a rich, fruity flavor to the salad.
  • Add some crumbled goat cheese or feta cheese for a salty, tangy flavor.
  • Garnish the salad with fresh herbs, such as mint or basil.

Conclusion

This fennel arugula salad with oranges is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and flavorful salad, give this one a try!

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