Arugula, Orange, Fennel & Olive Salad | Cook for Your Life
Arugula, Orange, Fennel & Olive Salad

Arugula, Orange, Fennel & Olive Salad

Rated 5 out of 5
5 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

When the first of the new season’s sweet navel oranges start to arrive in early December, they are a great excuse to make this classic Sicilian salad. We find the combination of sweet slices...


  • 4 navel oranges
  • 1 small shallot, finely chopped
  • Juice of ½ a lemon
  • ¼ cup olive oil
  • ½ teaspoon hot paprika
  • ½ cup oil-cured black olives, quartered
  • ½ small fennel, very thinly sliced (you can use a mandolin if you have one)
  • 5 cups arugula, washed
  • Pecans (Optional)
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Nutrition Facts


226 cals


16 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g


23 g


14 g


5 g


3 g


138 mg


  1. Using a sharp knife, cut the tops and bottoms off of the oranges. Stand upright and cut downward to remove the rind and pith in thick strips. Cut crosswise into ¼-inch slices. Then into quarters.
  2. In a large salad bowl, whisk together the shallot, lemon juice, olive oil, and hot paprika, until well blended. Add the olives, fennel, and oranges. Cover and let sit in the refrigerator for at least 30 minutes.
  3. When ready to serve toss with arugula.

Chef Tips

If you prefer this salad without leafy greens, just reduce the amount of dressing by roughly ⅓.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society