When I first tried fennel a few years ago, I thought I would never try it again. But I’ve discovered that while I still find a fully fennel-based salad a bit intense for my taste, mixing it with other greens adds a layer of interest without overpowering the salad.

Since my strawberry-fennel-balsamic salad a few weeks ago, I’ve been thinking of other ways to use it. Orange and fennel seems to be a classic combination, and who am I to mess with the classics? This salad is vibrant and refreshing, and the dressing ties it all together—the orange juice adds another punch of citrus, and the whole grain mustard adds some warmth without being too hot or spicy.

Salad Ingredients

  • 1 bulb fennel
  • 4 oz. (115 grams) arugula
  • 3 oranges
  • 2 grapefruit
  • 1 avocado
  • ⅓ cup walnuts (plain or candied)

Dressing Ingredients

  • 2 tbsp. oil (avocado oil or light olive work well)
  • 3 tbsp. orange juice
  • 1 tbsp. apple cider vinegar
  • 1 tsp. whole grain mustard
  • ½ tsp. kosher salt
  • 4-5 grinds of fresh black pepper


  1. Slice the fennel thinly and toss with the arugula. Segment two of the oranges and both the grapefruit, and add to the greens.
  2. Juice the third orange and use 3 tablespoons of the juice for the dressing. Whisk the dressing ingredients together and pour over the salad.
  3. Add the avocado, thinly sliced, and the crushed walnuts. Serve immediately.

Serves: 4