Arugula Fennel Salad

overhead shot of arugula fennel and orange salad on a white platter

5 from 1 vote

This Arugula Fennel Salad is a bright and zesty addition to any fall or winter table! Peppery arugula leaves are coated in a citrus dressing and then topped with chopped dates, orange wedges, sliced fennel, and tangy feta (vegan as needed).

Prep Time10

Course: Salad

Keyword: arugula, fennel, orange, salad

Servings: servings

Calories: 186kcal

Author: Emily

Ingredients

For citrus dressing:

6 TBS olive oil
3 TBS orange grapefruit, or lemon juice
¼ teaspoon each salt and pepper
1 teaspoon maple syrup

For salad:

5 cups arugula
¼ head of fennel white bulb sliced thinly
1 navel orange peeled and segmented (
4 Medjool or 6 Deglet nour dates chopped
2 TBS feta cheese vegan as needed, like Violife, optional

Instructions

Whisk all dressing ingredients in a small jar, shaking to combine. Set aside.
Wash and dry all produce. To a large serving platter, add arugula and fennel slices. Drizzle dressing over top of leaves, stirring to combine. You may not need to use all of it, so add to your personal preference.
Top salad with orange wedges and sprinkle dates across. Add feta if using. Garnish with fennel fronds and serve. This salad will keep in the fridge for a couple of days, but I recommend dressing right before serving to prevent wilting.

Nutrition