Orange and Fennel Salad

Orange and Fennel Salad

Serves 8

Colorful and crunchy, the sweetness of the oranges in this salad is a tasty contrast to the sharp clean flavor of fennel. Save any juice that accumulates when you slice the oranges and use it when making the dressing, if you like.

  • 3 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 cups packed baby arugula
  • 1 medium fennel bulb, trimmed, cored, halved lengthwise and thinly sliced
  • 3 large navel oranges, peeled and sliced into thin rounds
  • 1 small red onion, thinly sliced and soaked in cold water
  • 1/3 cup sliced almonds, toasted
You must be signed in to use shopping lists. Sign in or create account

In a small bowl, whisk together orange juice, oil, salt and pepper to make a dressing. Remove onion rings from water and discard liquid. 

Divide arugula among salad plates. Toss fennel with orange slices and onions, then arrange on top of arugula. Drizzle with dressing and garnish with almonds.

Nutritional Info: 
Per Serving:100 calories (50 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 160mg sodium, 13g carbohydrate (3g dietary fiber, 8g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion