Arugula, Fennel, and Orange Salad
Arugula, Fennel, and Orange Salad highlights fennel in its freshest, most vibrant form. Thinly sliced raw fennel adds crisp texture and a subtle sweetness that softens arugula’s peppery bite. Juicy oranges bring brightness and balance, while radishes and red onion add crunch and gentle sharpness. A scattering of feta provides just enough salt and richness to anchor the dish.
The honey Dijon vinaigrette pulls everything together with a light hand. Fresh mint and dill echo fennel’s natural aromatic qualities, enhancing its flavor rather than masking it. The result is a salad that feels refreshing and composed—clean, lively, and deeply satisfying.
Beyond its flavor, fennel has long been valued for the way it supports digestion and overall balance in the body. Traditionally used in Mediterranean cooking and herbal traditions, fennel is naturally rich in plant compounds and fiber, making it a thoughtful ingredient when meals are meant to feel light yet nourishing. Using fennel raw preserves its crisp texture and allows its natural qualities to shine.
This salad is a perfect example of how simple, whole ingredients—prepared with care—can create food that feels good to eat and easy to return to. It’s a dish that invites you to slow down, pay attention to flavor, and develop a deeper relationship with the ingredients on your plate.
Arugula, Fennel, and Orange Salad
Ingredients
- Salad
- 4 packed cups baby arugula
- 1 medium fennel bulb, very thinly sliced (fronds reserved, optional)
- 2 large oranges, peeled and sliced into rounds or segments
- 6–8 radishes, thinly sliced
- ¼ small red onion, very thinly sliced
- ½ cup feta cheese, crumbled
- Honey Dijon Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- In a large serving bowl, add the arugula. Layer in the fennel, oranges, radishes, and red onion.
- In a small bowl or jar, whisk together the olive oil, orange juice, Dijon, and honey until smooth. Stir in the chopped mint and dill. Season lightly with salt and pepper.
- Drizzle the vinaigrette over the salad and gently toss to coat, being careful not to break up the oranges.
- Sprinkle the feta over the top. Garnish with a few chopped fennel fronds if using. Taste and adjust seasoning as needed.
Notes
- Best served immediately, while the arugula is fresh and lively.
- Lovely alongside roasted fish, chicken, or a simple grain dish.
- For a slightly softer onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain before adding.