Arugula, Fennel and Orange Salad Recipe

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

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Updated March 11, 2019
2012-11-07-arugula-oranges-fennel.jpg
Jennifer Segal

Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet.

Recipe Details

Arugula, Fennel and Orange Salad Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

For the Salad:

  • 1 (7-ounce) bag arugula (about 7 cups)

  • 1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved

  • 1/4 small red onion, thinly sliced (about 1/4 cup)

  • 2 navel oranges, cut into skinless, pithless segments (see video here)

For the Dressing:

  • 1 teaspoon Dijon mustard

  • 2 teaspoons honey

  • 5 tablespoons white wine vinegar

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions

  1. Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl.

  2. In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle in olive oil. Season to taste with salt and pepper. Dress salad as desired (not all the dressing needs to be used). Serve immediately. Extra dressing can be stored in an airtight container in the refrigerator for up to 1 month.

Nutrition Facts (per serving)
308Calories
28gFat
15gCarbs
3gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories308
% Daily Value*
Total Fat 28g35%
Saturated Fat 4g19%
Cholesterol 0mg0%
Sodium 240mg10%
Total Carbohydrate 15g5%
Dietary Fiber 4g14%
Total Sugars 10g
Protein 3g
Vitamin C 40mg199%
Calcium 132mg10%
Iron 1mg8%
Potassium 532mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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