Arugula Salad with Goat Cheese and Citrus

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This vibrant Fennel Salad combines the peppery tang of arugula, the sweet crunch of fennel, the tartness of oranges, and the creamy delight of goat cheese. A perfect addition to your healthy diet!

This Arugula Salad combines the peppery bite of Arugula with the sweet, citrusy notes of orange. Creamy goat cheese adds richness, while fennel brings a unique crunch and unexpected sweetness. This easy-to-make Salad is ready in just 10 minutes and makes a stunning addition to any meal. Each bite offers a delightful contrast of textures and tastes, highlighting the best of each ingredient.

Arugula Salad Ingredients:

Arugula Fennel Orange and Goat Cheese Salad

  • Fennel: One bulb, thinly sliced. Fennel adds a crisp, slightly sweet, and licorice-like flavor that contrasts beautifully with the peppery taste of Arugula.
  • Baby Arugula: About 4 cups. The show’s star, Arugula, brings a fresh, peppery bite that forms the base of this vibrant Salad.
  • Blood Oranges: Segment these to add a splash of citrusy sweetness and vibrant color.
  • Goat Cheese: Crumble in to add a creamy, tangy element that complements the other flavors.
  • Fresh Mint: Chopped (optional). Mint introduces a refreshing, aromatic note that elevates the flavor profile.
  • Seasoning: Salt and pepper to taste, balancing and enhancing the natural flavors of the Salad.

Vinaigrette Ingredients:

  • Lime Juice: The acidity of lime juice adds a fresh zing and balances the sweetness of the orange juice.
  • Orange Juice: Complements the blood orange segments in the Salad and adds a natural, citrusy sweetness.
  • Olive Oil: Use good-quality olive oil for a smooth and rich base in your vinaigrette.
  • Honey: A touch of honey contributes a subtle sweetness that pairs well with the citrus tartness and the mustard’s sharpness.
  • Dijon Mustard: Adds depth and a slight tang, bringing together the various flavors of the vinaigrette.
  • Seasoning: Salt and pepper to taste for a well-rounded and balanced dressing.

Variations & Tips

  • Green Swaps: Not into arugula’s peppery bite? Try baby kale, spinach, or any leafy green you love.
  • Extra Flavors: Add pickled onions for a tangy kick—they pair perfectly with sweet fennel and citrus.
  •  Feeling Fruity: No blood oranges? Mandarins, navel oranges, or even grapefruit make great substitutes.
  •  Cheese Options: Goat cheese brings a creamy, tangy contrast, but feta works well too.

Health Benefits of Arugula and Fennel

Both Arugula and fennel contribute to the health appeal of our Salad. Fennel, in particular, is a nutritional powerhouse, rich in vitamins and minerals that support heart and bone health. With its peppery flavor, Arugula also boasts essential nutrients, making it a healthy addition to any diet. So, when you savor this Salad, you’re enjoying a harmonious blend of flavors with fennel as the star and indulging in a nutritious meal that contributes to your overall well-being.

Pairing dishes with your Salad

Our Arugula Fennel Orange and Goat Cheese Salad pairs wonderfully with various dishes. Its vibrant citrus flavor and peppery Arugula make it an excellent choice to balance out more decadent meals.

Consider serving it alongside a Mediterranean Quiche or a Ricotta Peas Pie for brunch or lunch. The Salad’s fresh, light notes complement the creaminess of these dishes. If you’re in the mood for something heartier, pair it with an Easy Mediterranean Chicken Drumstick. The citrusy, fresh flavors of the Salad cut through the savory richness of the chicken, creating a well-rounded meal.

How to Make Arugula Salad with Goat Cheese and Citrus

Preparation

1.

Make the Citrus Vinaigrette

In a mason jar, combine lime juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Seal the lid tightly and shake well until the vinaigrette is fully emulsified and smooth.

Mark as complete
2.

Assemble the Salad

In a large serving bowl, combine the thinly sliced fennel, baby arugula, and blood orange segments. Drizzle the citrus vinaigrette over the top and gently toss to coat all the ingredients evenly.

Finish with crumbled goat cheese and, if desired, a sprinkle of chopped fresh mint for an extra burst of flavor and color.
Mark as complete
3.

Serve and Enjoy

For the best flavor and texture, serve your Arugula, Fennel, Orange, and Goat Cheese Salad immediately after tossing. Refreshing, tangy, and full of vibrant flavor—it’s a salad that truly shines fresh!

Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 bulb fennel (thinly sliced by hand or with a mandolin)
3 large handfuls of baby arugulas (about 4 cups)
2 blood oranges (segmented)
2 oz goat cheese
Fresh mint chopped (optional)
Salt and pepper to taste
For the vinaigrette
1 tablespoon lime juice
2 tablespoons orange juice
¼ cup good olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
dash of salt and pepper for taste

Preparation

1
Make the Citrus Vinaigrette
In a mason jar, combine lime juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Seal the lid tightly and shake well until the vinaigrette is fully emulsified and smooth.
2
Assemble the Salad
In a large serving bowl, combine the thinly sliced fennel, baby arugula, and blood orange segments. Drizzle the citrus vinaigrette over the top and gently toss to coat all the ingredients evenly. Finish with crumbled goat cheese and, if desired, a sprinkle of chopped fresh mint for an extra burst of flavor and color.
3
Serve and Enjoy
For the best flavor and texture, serve your Arugula, Fennel, Orange, and Goat Cheese Salad immediately after tossing. Refreshing, tangy, and full of vibrant flavor—it’s a salad that truly shines fresh!

Rana’s Notes!

Fennel Bulbs: When choosing fennel, look for bulbs that are clean, firm, and solid, without signs of splitting, bruising, or spotting. The bulbs should be whitish or pale green in color. The stalks should be relatively straight and closely superimposed around the bulb, and shouldn't splay out too much.
Segmenting Oranges: If you're not familiar with segmenting oranges, it might be worth looking up a tutorial. This process removes the membrane from each segment, allowing the orange slices to fully incorporate into the salad.
Making Ahead: This salad is best enjoyed immediately after it's made, but if you're preparing for later, you can slice the fennel and segment the oranges in advance. Just be sure to add the arugula and dressing just before serving to avoid wilting.
Adding Protein: If you're looking to make this salad a bit more substantial, consider adding some grilled chicken, shrimp, or even chickpeas for a vegetarian option.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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