Arugula, Fennel and Orange Salad Recipe

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


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


  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)
308 Calories
28g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 308
% Daily Value*
Total Fat 28g 35%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 3g
Vitamin C 40mg 199%
Calcium 132mg 10%
Iron 1mg 8%
Potassium 532mg 11%
*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.)