Arugula, Fennel & Clementine Salad

This Arugula and Fennel Salad with Clementines is the kind of salad that wakes up your plate. It’s fresh, peppery, and sweet — combining the delicate crunch of thinly shaved fennel with juicy, bright clementine slices, all tossed in a fragrant orange oil vinaigrette that’s light but flavorful.

This recipe keeps it clean, citrus-forward, and perfect for spring or summer dining.

It works beautifully as a side dish, but can easily be turned into a light main by adding grilled shrimp, salmon, or chickpeas.

Why You’ll Love This Recipe:

Bright, refreshing, and perfect for warmer months

1. Sweet clementines pair beautifully with peppery arugula

2. Homemade orange vinaigrette adds zippy flavor

3. Quick and easy to make — ready in 10 minutes

4. Naturally gluten-free, dairy-free, and vegan (if you skip cheese)

Final Thoughts:

This Arugula and Fennel Salad with Clementines is crisp, juicy, and bursting with citrus flavor — a perfect match for warmer weather and lighter meals. The sweet, juicy clementines complement the peppery arugula and delicate fennel, while the zesty orange vinaigrette ties everything together with brightness and depth.

Whether you’re serving it at brunch, packing it for lunch, or pairing it with grilled mains at dinner, it’s a salad that looks and tastes just as vibrant as it sounds.

Yield: 2-4 servings

Print

With ImageWithout Image

Arugula, Fennel & Clementine Salad

Prep time: 10 MinTotal time: 10 Min

This Arugula and Fennel Salad with Clementinesis the kind of salad that wakes up your plate. It’s fresh, peppery, and sweet — combining the delicate crunch of thinly shaved fennel with juicy, brightclementine slices, all tossed in a fragrantorange oil vinaigrette that’s light but flavorful.

Cook modePrevent screen from turning off

Ingredients

For the Salad

• 5 oz baby arugula (about 4–5 cups)
• 1 fennel bulb, trimmed and very thinly sliced (use a mandoline if possible)
• 3–4 clementines, peeled and separated into segments
• Optional: shaved Parmesan or pecorino
• Flaky sea salt and freshly cracked black pepper, to finish

For the Orange Oil Vinaigrette

• ¼ cup extra virgin olive oil
• 2 tbsp fresh orange juice (from 1 clementine)
• 1 tsp orange zest
• 1 tsp white wine vinegar or champagne vinegar
• 1 tsp Dijon mustard
• ½ tsp honey or maple syrup (optional, to balance acidity)
• Salt and pepper, to taste

Instructions

1. In a small bowl or jar, whisk together the orange juice, zest, vinegar, Dijon, and honey (if using). Slowly whisk in the olive oil until well emulsified. Season with salt and pepper to taste. Set aside.
2. In a large bowl, combine the arugula, shaved fennel, and clementine segments. Drizzle with the vinaigrette and gently toss to coat.
3. Top with shaved Parmesan (if using), and finish with a pinch of flaky sea salt and freshly cracked black pepper. Serve immediately.

Notes

Make it a meal: Add grilled chicken, salmon, or crispy chickpeas.

No clementines? Use cara cara oranges or blood oranges for a visual twist.

Add crunch: Sprinkle with toasted almonds or pistachios.

Make ahead: Prep the vinaigrette and fennel in advance. Toss everything just before serving.

Nutrition Facts

Calories

419

Carbs

28 g

Cholesterol

10 mg

Fat

32 g

Fiber

7 g

Net carbs

21 g

Protein

10 g

Sat. Fat

6 g

Sodium

544 mg

Sugar

19 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.