This salad is my go-to when I want to bring a little sunshine to the table—bright, fresh, and ready in minutes. It’s like a reset button for your taste buds, and the citrus vinaigrette? Oh, it’s magic. Whether it’s a busy Monday or a dinner with friends, this one brings the flavor and the flair with zero fuss.
Why You’ll Love This Recipe
This salad came to life during one of those clean-out-the-fridge moments, and honestly, it’s stayed on my weekly rotation ever since. The peppery arugula, the crisp fennel, and that zingy vinaigrette just *work*—every bite feels bright and refreshing.
- Quick and easy—ready in 10 minutes flat
- Perfect balance of peppery, sweet, and tangy flavors
- Gorgeous presentation for any table
- Healthy and satisfying without being heavy
- Simple ingredients with a gourmet feel
Ingredients Breakdown
Essentials
- 5 oz (about 5 cups) baby arugula
- 1 medium fennel bulb, thinly sliced
- 1 small orange, segmented
- 1 small grapefruit, segmented
- 1/4 cup sliced red onion
- 1/4 cup toasted walnuts
- 1/4 cup crumbled goat cheese (optional)
Pro Tips
- Use a mandoline slicer for ultra-thin fennel and onion slices
- Chill the citrus before segmenting—it makes them easier to handle and extra refreshing
- Swap goat cheese with feta or shaved parmesan for a different twist
Step-by-Step Instructions
- To segment the orange and grapefruit, slice off the top and bottom, then use a knife to remove the peel and pith. Cut between the membranes to remove each segment.
- In a large bowl, combine arugula, thinly sliced fennel, red onion, and citrus segments.
- In a small jar or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt, and pepper to taste.
- Drizzle vinaigrette over the salad and toss gently to coat.
- Top with toasted walnuts and goat cheese, if using. Serve immediately.
Chef’s Tips and Tricks
- Make the vinaigrette ahead—it stores beautifully in the fridge for up to 5 days.
- To mellow the red onion, soak slices in cold water for 10 minutes before adding.
- Toast your walnuts in a dry skillet over medium heat for 3-5 minutes to bring out their flavor.
- If fennel’s not your favorite, try thin-sliced cucumber for a milder crunch.
Recipe Variations and Serving Suggestions
- Add grilled shrimp or seared salmon on top for a complete meal
- Use mixed greens if arugula is too peppery for your taste
- Swap citrus—blood oranges or mandarins are lovely alternatives
- Serve with crusty bread and a glass of Sauvignon Blanc for light entertaining
- Make mini versions in cups for a festive starter at your next gathering
FAQs
Can I make this salad ahead of time?
You can prep the ingredients ahead—just keep the vinaigrette separate and toss everything together right before serving.
What’s the best substitute for fennel?
If fennel’s not your fave, try celery or thin-sliced cucumber for a similar crunch without the licorice flavor.
Is this salad vegan?
It can be! Just skip the goat cheese or use a plant-based alternative.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 5 oz baby arugula
- 1 medium fennel bulb, thinly sliced
- 1 orange, segmented
- 1 grapefruit, segmented
- 1/4 cup red onion, sliced
- 1/4 cup toasted walnuts
- 1/4 cup goat cheese (optional)
- 3 tbsp olive oil
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Prepare citrus by segmenting the orange and grapefruit.
- In a bowl, toss arugula, fennel, onion, and citrus segments.
- Whisk together olive oil, citrus juices, mustard, honey, salt, and pepper.
- Drizzle over salad and toss to coat. Top with walnuts and goat cheese.
Nutrition: 210 calories per serving
Loved this salad as much as I do? Let me know in the comments, or snap a pic and tag me on Instagram @thekitchensaid so I can cheer you on! Sharing your creations makes my day.
