Half-Orange and Fennel Citrus Salad
A refreshing salad combining the bright sweetness of oranges with the crispness of fennel and a zesty honey-mustard dressing. This mediterranean-inspired salads ready in about 15 minutes pairs medium, thinly sliced fennel bulb, arugula, olive oil 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
- 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.
- 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.
- 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.
- Step 4: Sprinkle 1/4 cup chopped toasted almonds on top for crunch and serve immediately as a bright starter or side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Orange and Fennel Citrus Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Orange and Fennel Citrus Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula from drying out.
Can I substitute ingredients in Half-Orange and Fennel Citrus Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Orange and Fennel Citrus Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Orange and Fennel Citrus Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Mountain Time Sunset Citrus Salad with Honey Vinaigrette
North Wind Citrus Salad with Pomegranate Vinaigrette
North Dallas Citrus and Avocado Salad with Honey-Lime Dressing
Citrus Avocado and Walnut Salad with Honey-Mustard Dressing
Crisp Citrus and Avocado Salad with Honey-Lime Dressing
Sunset Citrus and Avocado Salad with Toasted Almonds
