This wonderfully bright, tangy and rich Arugula Orange Fennel Salad is great any time of the year, and is perfect for your next holiday get together brunch!

Prep Time: 20 mins
Servings: 8



    • 1 package arugula
    • 1 bulb fennel sliced thinly
    • 1 large fresh orange peeled and cut into segments or one 10.7 oz can mandarin oranges
    • ½ cup pistachios chopped
    • ½ cup fresh cilantro chopped
    • 1 orange peeled and cut in half
    • 1/3 cup raw unsalted pistachios
    • 1 orange peeled and cut in half
    • 1/3 cup raw unsalted pistachios (if you have trouble finding raw, roasted will work)
    • 2 Tbl apple cider vinegar
    • 1 tsp low-salt soy sauce or low-salt tamari
    • ¼” piece fresh ginger, peeled
    • sea salt and pepper to taste
    • water to thin as needed


  1. In a high-powered blender, add the whole orange, pistachios, vinegar, soy, and ginger. Blend until smooth, scraping down the sides as needed to incorporate all. Add extra water by the tablespoon to thin. Add sea salt and pepper to taste.
  2. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into very thin slices.
  3. In a large bowl or plate, place the arugula, sliced fennel, oranges, and pistachios. Sprinkle the dressing by spoonfuls and garnish with cilantro.
  4. You can also arrange the salad individually on each plate.

Recipe adapted from

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