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Fennel and Citrus Salad // Fork in the Kitchen

Fennel and Citrus Salad

Fennel and Citrus Salad - a light, refreshing salad with a homemade citrus dressing, three citrus varieties, and crunchy fennel, tossed with peppery arugula.
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Course: Salad
Prep Time: 10 minutes
Servings: 6 -8
Author: Becca Mills

Ingredients

  • 2 blood oranges segmented
  • 2 navel oranges segmented
  • 2 minneola tangelos segmented
  • 1 fennel bulb thinly sliced
  • 5 oz. package of arugula
  • Fennel fronds roughly chopped (optional for topping)
  • Juice of all oranges from segmenting process see notes in post
  • 1 teaspoon honey
  • 3-4 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon salt or more to taste

Instructions

  • Segment oranges, letting the juices drip into a bowl and squeezing remaining membrane of its juices. Whisk together the juices with honey, olive oil, lemon juice, and salt.
  • Mix together orange slices, fennel slices, and arugula. Toss with dressing when ready to serve.
  • Optional: top with fennel fronds.
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