Why You’ll Love This Recipe

This salad is a celebration of fresh, bright flavors that come together beautifully. The citrusy zing from the mixed oranges pairs perfectly with the subtle anise flavor of fennel, while the peppery arugula provides a deliciously sharp contrast. Marcona almonds add a buttery crunch that elevates the entire salad, and the kalamata olives bring a salty richness that complements the sweetness of the citrus. It’s a refreshing, well-balanced dish that’s sure to impress.

Ingredients

¼ cup extra virgin olive oil
¼ teaspoon fennel seed, lightly crushed
Zest from 1 orange
4 mixed oranges (such as navel, blood, or cara cara oranges)
1 medium bulb of fennel, halved and very thinly sliced
½ cup red onion, halved and thinly sliced
8 cups arugula
⅓ cup Marcona almonds, roughly chopped
8 kalamata olives, chopped
¼ cup sherry vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the citrus: Peel the mixed oranges and cut them into segments, removing any seeds. Set aside the citrus segments and squeeze the remaining membranes over a bowl to capture any juices for the dressing.
Make the dressing: In a small bowl, combine the extra virgin olive oil, fennel seed, orange zest, sherry vinegar, and the reserved orange juice. Whisk everything together until the dressing is well combined. Season with salt and pepper to taste.
Prepare the vegetables: Thinly slice the fennel bulb and red onion. Set aside with the arugula.
Assemble the salad: In a large salad bowl, combine the arugula, fennel slices, red onion, and citrus segments. Drizzle with the prepared dressing and toss gently to coat all ingredients evenly.
Top with almonds and olives: Sprinkle the chopped Marcona almonds and kalamata olives over the top of the salad.
Serve: Serve immediately, or chill the salad in the fridge for 10-15 minutes for a refreshing, cool option.

Servings and Timing

Servings: 4–6
Prep time: 15 minutes
Total time: 15 minutes

Variations

Citrus variations: You can mix and match different citrus fruits based on what’s in season. Try adding grapefruit or lemon for an extra layer of flavor.
Nut alternatives: If Marcona almonds are unavailable, toasted pine nuts, slivered almonds, or chopped walnuts can be used as a substitute.
Cheese addition: Add crumbled feta or goat cheese for a creamy, tangy contrast to the crisp salad ingredients.

Storage/Reheating

Storage: This salad is best served fresh, as the arugula can wilt over time. However, you can store any leftover dressing in an airtight container in the refrigerator for up to a week.
Reheating: There is no need to reheat the salad. It’s best served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

While the dressing can be made in advance and stored in the refrigerator, it’s best to assemble the salad just before serving to maintain the freshness of the arugula and the texture of the citrus.

Can I use a different type of vinegar?

Yes, you can substitute the sherry vinegar with red wine vinegar, white wine vinegar, or even balsamic vinegar, depending on your taste preferences.

Can I use other types of nuts instead of Marcona almonds?

Yes, if Marcona almonds are unavailable, you can substitute them with slivered almonds, toasted pine nuts, or chopped walnuts for a similar crunch.

Is this salad vegan?

Yes, this salad is vegan as it contains no dairy or animal products.

Can I add protein to make this a more filling meal?

Absolutely! You can add grilled chicken, shrimp, or even chickpeas for added protein.

How do I prepare the fennel if I’ve never used it before?

To prepare fennel, cut off the stalks and fronds (save the fronds for garnish, if desired). Halve the fennel bulb, remove the core, and thinly slice the remaining bulb. The fennel will add a light, anise-like flavor to the salad.

Can I use a different green instead of arugula?

Yes, you can use other greens like spinach, mixed greens, or baby kale if you prefer a milder taste.

How long will this salad last in the fridge?

This salad is best eaten fresh, but it can last for about 1 day if stored in an airtight container in the fridge. The arugula may wilt over time.

Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in the fridge for up to a week. Just give it a good shake or whisk before using.

Can I add other fruits to the salad?

Yes, you can add sliced avocado, pomegranate seeds, or even apple slices for additional flavor and texture.

Conclusion

Citrus and Arugula Salad with Fennel and Marcona Almonds is a refreshing, vibrant dish that combines bright citrus, peppery arugula, and crunchy almonds in a light, flavorful dressing. It’s perfect for any occasion, whether as a starter, side dish, or a light lunch. With its layers of flavors and textures, this salad is sure to be a crowd-pleaser that will impress at your next meal.