The days after the holidays always feel a little slower to me. The decorations come down, the last of the cookies disappear, and suddenly I find myself craving something lighter, fresher—something that feels like a reset without being a full-on detox.
That’s where this salad comes in.
This Fennel and Arugula Salad with Orange Vinaigrette is my go-to when I want something bright and flavorful but still nourishing.
It’s the kind of dish that reminds me that eating well doesn’t have to mean sacrificing taste—and after all the heavier, richer meals of the season, that’s exactly what I’m looking for.
I first made this salad one January afternoon when my fridge was looking pretty bare—leftover fennel, some arugula, a red onion, and a couple of oranges. What started as a way to use what I had quickly became one of my favorites.
It’s crisp, slightly peppery, and sweet without being overpowering. The orange vinaigrette ties everything together with just the right amount of brightness, and the whole thing feels vibrant and alive. Perfect for starting the year on a good note.
Why These Ingredients Work So Well
I’m not one to eat a salad just because it’s “good for me.” It has to taste good, too—and this one does. But let’s be honest, it doesn’t hurt that it’s packed with nutrients.
Fennel:
Fennel might just be one of the most underrated vegetables out there. It’s crisp, slightly sweet, and has a faint licorice flavor that adds something special to every bite. Nutritionally, it’s a powerhouse—rich in fiber, vitamin C, and potassium. It’s also great for digestion, which, let’s face it, can be a little off after holiday indulgences.
Arugula:
Arugula brings a peppery bite that balances the sweetness of the oranges and the mildness of the fennel. It’s loaded with antioxidants, vitamins A and K, and folate, making it a great option for supporting bone health and reducing inflammation.
Oranges:
What’s not to love about oranges? They add juiciness, sweetness, and a burst of vitamin C to help boost immunity during the colder months. Their natural acidity also makes them a perfect base for the vinaigrette.
The Dressing:
This orange vinaigrette pulls everything together with a balance of sweet, tangy, and savory. Dijon mustard adds a bit of sharpness, honey rounds out the flavor, and the olive oil gives it that smooth richness. Plus, olive oil is packed with heart-healthy fats and antioxidants—so it’s a win all around.
Preparing Oranges Like a Pro
If you’ve never segmented an orange, don’t worry—it’s easier than it sounds and totally worth it. The goal is to remove all the skin, pith, and peel, leaving you with clean, juicy segments.
Here’s how:
Cut off the top and bottom of the orange so it stands flat.
Use a sharp knife to slice away the peel, following the curve of the fruit.
Hold the orange over a bowl to catch the juice, and carefully cut between the membranes to release the segments.
Need a visual? Here’s a quick video that walks you through it step-by-step.
Now let’s get to the recipe.
The Recipe: Fennel and Arugula Salad with Orange Vinaigrette
Ingredients (Serves 4):
For the Salad:
100g (about 2 handfuls) arugula
1 large fennel bulb, cored and very thinly sliced (use a mandoline or sharp knife)
1/4 small red onion, thinly sliced
2 oranges, peeled and segmented, with juice reserved
2 tablespoons lightly toasted pine nuts
For the Dressing:
1 teaspoon Dijon mustard
2 teaspoons honey
3 tablespoons white wine vinegar
2 tablespoons fresh orange juice (collected when segmenting the oranges)
1/2 cup extra-virgin olive oil
1/2 teaspoon finely minced garlic
Kosher salt and freshly ground black pepper, to taste
Instructions:
Assemble the Salad: Combine the arugula, fennel slices, red onion, and orange segments in a large bowl.
Make the Dressing: In a small bowl, whisk together Dijon mustard, honey, white wine vinegar, and orange juice. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies. Stir in the minced garlic and season with salt and pepper to taste.
Dress the Salad: Toss the salad gently with the vinaigrette—start with less and add more as needed. Sprinkle with toasted pine nuts for a bit of crunch, and serve immediately.
How to Serve It
This salad is light and refreshing, making it a perfect side dish for almost any occasion. Pair it with roasted chicken, grilled fish, or even leftover turkey or duck from the holidays. It also works beautifully alongside crusty bread and a soft cheese for a simple but satisfying appetizer.
And if you’re in the mood for something casual, it’s great with a slice of quiche or a cheese toast on the side. However you decide to enjoy it, this salad is a delicious reminder that eating well doesn’t have to be complicated—or boring.
It’s fresh, flavorful, and just the thing to brighten up your plate any time of year.
Give it a try, and let me know how it turns out!
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