Half-Orange and Fennel Citrus Salad

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A refreshing salad combining the bright sweetness of oranges with the crispness of fennel and a zesty honey-mustard dressing. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs navel oranges, fennel bulb, arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, peeled and sliced into half-moons navel oranges
• 1 medium, thinly sliced fennel bulb
• 3 cups arugula
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped toasted almonds

Instructions

1. Step 1: In a large salad bowl, combine 2 peeled navel oranges sliced into half-moons, 1 thinly sliced fennel bulb, and 3 cups fresh arugula.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp honey, 1 tbsp white wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Drizzle the dressing over the salad and gently toss to coat all ingredients evenly, allowing the citrus flavors to meld for 3 minutes.
4. Step 4: Sprinkle 1/4 cup chopped toasted almonds on top for crunch and serve immediately as a bright starter or side.