Categories: Eats, Life Style

Fennel and Orange Salad

Hey, What’s Cookin’?

This recipe, Fennel and Orange Salad, provides a welcome break from a typical lettuce-based side salad. Winter is over and springtime means we’re craving fresh, new tastes–which is exactly what this salad delivers!

Peppery arugula provides a flavorful base for sweet shredded carrots and crisp fennel slices, and a tangy citrus dressing brings all the fresh flavors together.  Consider serving it with poached or baked salmon for a healthy light lunch or dinner!


Fennel and Orange Salad

Adapted from: a recipe from Stop&Shop
Serves: 4


  • 1 tbs shallot, minced
  • 1/4 tsp fennel seed, crushed or ground
  • 1 tbs extra virgin olive oil
  • 1 tbs fresh orange juice (or lemon juice)
  • 1 tsp honey
  • 1 tbs white wine vinegar
  • 1 bag (5 oz) baby or regular arugula
  • 1 – 1/2 cups grated carrots
  • 1 cup fresh fennel, thinly sliced (from 1 large bulb)
  • 1 – 11 oz can mandarin oranges (canned in juice, not light syrup), drained
  • pinch of salt
  • Ground black pepper to taste


  1. For the dressing: to a large bowl add shallot, fennel seed, oil, juice, honey and vinegar. Whisk to combine.
  2. Add arugula, carrots, and fennel to dressing; toss gently but thoroughly to combine.
  3. Divide salad among 4 serving plates. Top evenly with orange sections. Season with freshly ground pepper
    to taste, and serve.


Notes: Steamed green beans would go particularly well with Fennel and Orange salad!



Photograph via Stop&Shop

Leave a Reply

Your email address will not be published. Required fields are marked *