Arugula Salad with Fennel and Blood Oranges
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This light and refreshing Arugula Salad with Fennel and Blood Oranges is perfect for a light meal or as a starter before the main course! Peppery arugula, crisp fennel, juicy blood oranges, and crunchy walnuts are tossed with a light vinaigrette to create an explosion of flavors that you will enjoy anytime of year…..
Look at that gorgeous color! This Arugula Salad with Fennel and Blood Oranges will brighten up the dreariest of days. 🙂 I came across a Fennel Salad with Blood Oranges & Arugula in the Williams-Sonoma Salad of the Day Cookbook {affiliate link} and I had to try it….with a few adjustments of course. I added toasted walnuts to make it a complete meal since I was eating it for lunch, and it turned out even better than I expected. Don’t you just love it when that happens?…..
The best part is how quick and easy this salad is to prepare!
How to make Arugula Salad with Fennel and Blood Oranges
Whisk the vinegar, salt, pepper, and olive oil together in a large bowl until smooth and almost creamy. Set aside…..
Cut the fennel bulbs in half lengthwise. Thinly slice each half crosswise with a sharp knife or mandoline…..
to create very thin slices…..
Add the fennel slices to the bowl and toss with the vinaigrette…..
Add the arugula and toss to thoroughly coat…..
Peel…..
and slice the oranges…..
Serve on a large platter or serving bowl with the orange slices and toasted walnuts scattered over the top…..
Who says healthy isn’t delicious? If anyone does, make them this salad to prove them wrong! 😉
Notes:
- Serve this Arugula Salad with Fennel and Blood Oranges immediately. The vinaigrette will cause the arugula to wilt if left to sit for too long.
- Do not slice the fennel ahead of time, it will discolor if not tossed with the dressing.
- If you cannot find blood oranges, substitute navel oranges.
- I used this Mandoline/Vegetable Slicer {affiliate link} to slice the fennel. So far I still have all of my fingers!!
- Peel the oranges with a sharp knife to get a cleaner look.
When peaches are in season, I love to make this Couscous Salad with Peaches and Arugula…..
This Apple Harvest Salad is crispy, crunchy, sweet, tart, healthy, and incredibly delicious…..
How about salad on a pizza? This Greens Pizza is exactly that…with the addition of basil pesto!
So many healthy options, so little time, LOL
Enjoy!!
Arugula Salad with Fennel and Blood Oranges
Ingredients
Salad Dressing
- 2 tablespoons red wine vinegar
- sea salt and black pepper, to taste
- 6 tablespoons olive oil
Salad
- 2 bulbs fennel, trimmed
- 4 ounces/cups arugula leaves
- 4 blood oranges, peeled and sliced crosswise into thin slices
- 0.5 cup toasted walnuts
Instructions
- Whisk the vinegar, salt, pepper, and olive oil together in a large bowl until smooth and almost creamy. Set aside.
- Cut the fennel bulbs in half lengthwise. Thinly slice each half crosswise with a sharp knife or mandoline to create very thin slices.
- Add the fennel slices to the bowl and toss with the vinaigrette. Add the arugula and toss to thoroughly coat.
- Peel and slice the oranges.
- Serve on a large platter or serving bowl with the orange slices and toasted walnuts scattered over the top.
Notes
- Serve this Arugula Salad with Fennel and Blood Oranges immediately. The vinaigrette will cause the arugula to wilt if left to sit for too long.
- Do not slice the fennel ahead of time, it will discolor if not tossed with the dressing.
- If you cannot find blood oranges, substitute navel oranges.
- I used this Mandoline/Vegetable Slicer to slice the fennel. So far I still have all of my fingers!!
- Peel the oranges with a sharp knife to get a cleaner look.
This salad looks so beautiful. I love all of the ingredients and can’t wait to try it. Thanks for the recipe.
Visiting you from the Project Inspired Link up. I just recently “discovered” Arugula, so I was happy to see this recipe.