Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad

Ms.P. 1

"I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery."


15 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
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Your rating



  1. 43 Ratings


Love this! I eliminated the olives and used dole canned mandarin oranges instead of the fresh ones. I also added some balsamic vinegar and a little juice from the canned oranges to the dressin...

I also grew up eating this type of salad, minus the arugula. I will try it with the elegant addition I'm sure. Try adding chili flakes and squeeze an orange into the dressing as w...

What a delicious salad. Thanks for sharing! I have used fennel in a creamy potato soup recipe that I have, and we love that one so decided to branch out with another fennel recipe. I made this s...

Made it for the first time. Never had fennel before, didn't even know what it looked like. LOVED IT!

I would have used canned mandarin oranges. The Navel oranges I used were not the flavor I wanted and I could not make the dressing work, but I used unfair trade olive oil, so... Advisory: when c...

I decided I had to make a salad with fennel for some friends. I don't know; I just felt like using fennel. I found this recipe. I had never used fennel before, nor arugula....and black olives wi...

I prepared this dish for the 4th of July. I used my garden grown arugula which made it extra special. I also substituted canned manderin oranges for fresh and added balsamic to the dressing. ...

Fantastic combo of flavors! I could not have gotten my husband to eat Arugula in the past. He had seconds of this. My new favorite salad.

Also great topped with chopped black olives (preserved in oil, not brine)