An intriguing answer to the problem of leftover turkey from Thanksgiving. This year, my 2-and-a-half-year-old daughter helped me succeed. It goes well with warm cornbread, in my opinion.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup olive oil
- 1 bunch arugula
- 2 orange, peeled and segmented
- 1 bulb fennel, thinly sliced
- 2 tablespoons sliced black olives
Instructions
- Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
- Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.
Reviews
Perfect summer salad to serve with shrimp and grits. Our guests loved it. Light and refreshing. I did add some orange juice to the dressing. Will definitely make again.
Thank you for this recipe! Thanks to everyone for reviewing, too! It all helped me use up some perishables and try new things! Like many, I’d never tried oranges and olives together. We didn’t have black but kalamatas packed in oil olive we’re great. Hubby had never tried fennel but he loves arugula and he polished his whole bowl off! I ran out of lemons so I subbed clementines and lime juice. We used clementines for our oranges too. I can’t stand honey so I subbed SF maple syrup. It was a little too noticeable so either I’ll skip it or try another substitute next time. The orange juice is probably sweet enough on its own. I gave hubby pecans and I added cashew pieces (our respective favorites), though any nut will due to added protein and crunch. In the end, even with my wonky substitution, hubby declared it a winner–and I agree! We served it with tofu Tikka Masala and cauliflower rice.
Incredible!
This is a tasty way to use fennel.
This is delicious! The medley of flavors with the fennel and arugula is delicious. A welcome change in my salad rotation!
easy to make. Used lovage as herb rather than fennel
Ok…. made this tonight. I used Romaine, a little onion, pure Canadian maple syrup instead of honey, no olives. I also added one can of mandarin oranges and the juice. Yummy!
Bright flavors of this salad pair nicely with any rich grilled meat. Creates great balance between fatty and delicious beef and pork and bright greens and citrus.
Loved it! But I substituted arugula for butter lettuce. I am not a big arugula fan! So delicious and light. Works well with clementines as well.
Wonderful spring salad liked by everyone at our Easter holiday party. Added dried cranberries, slivered & toasted almonds before serving. Salad dressing with white balsamic vinegar grapefruit flavour enhanced the taste. So good!
This had a refreshing flavor–I will make it again!
I love this salad!! So fresh and attractive. I make it with sweet seedless Mandarin oranges. Try this – Peel the Mandarins thoroughly then break in half and slice the haves cross wise. This exposes the colorful inside and looks much better than segments. I have always omitted the black olives because it seemed odd although maybe I would like it if I tried it. I also have not used the fennel but will try that in the future otherwise I make the salad exactly as written. I recently served this at a bridal shower brunch and it was perfect with quiche.
Absolutely love this recipe! Made it per the recipe; just cut each olive in half and went light on them. Really, really good!!!
This recipe is really 2.5 stars. We didn’t dislike it but didn’t like it either. I brought it to Christmas dinner with the extended family and everyone was too polite to comment. I followed the recipe exactly. The olives did not go well with the rest of the ingredients and the dressing was boring. Even without the olives I think the basic flavor is a bit bland, except for the burst of citrus.
This has become a staple recipe for us. Even my 4 yr old loves it! I put feta on for her and it’s very tasty!!!
This was my first time using fennel and wasn’t sure what to expect, but everything turned out delicious and refreshing. Didn’t change a thing, and I’ll make again. Highly recommend.
Fantastic. Used kalamata olives, added halved grape tomatoes and slices of parmesan cheese on top. Even my foodie friends wanted the recipe. Lots of requests asking about the dressing too.
Loved this salad. Will absolutely make it again.
Delicious and easy!
No olives, added dried cranberries. Great mix of tastes, and the dressing was perfect!
We really enjoyed this! Loved the peppery arugula paired with the sweet oranges and licorice-y fennel! These are flavors that my husband grew up with, and I knew he’d enjoy this salad. Will make again. Thanks for sharing.