Triple Citrus Arugula & Fennel Salad

Spring is definitely in the air as the time has changed and the weather is warming, but we’re still seeing peak winter produce. This spring-hopeful salad utilizes many of my winter favorites, like cara cara and blood oranges and fennel, but still has a light, crisp finish to it. this salad only involved a little bit of slicing and plating but is a total show stopper. Perfect as a side, or on its own served with toasted bread. I hope you enjoy!

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Triple Citrus Arugula & Fennel Salad

  • Difficulty: easy
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  • 7 oz baby arugula
  • 1 naval orange
  • 1 cara cara orange
  • 1 blood orange
  • 1/4 raw onion
  • 2 fennel bulbs (reserve fronds)
  • 8 oz burrata cheese
  • 1/2 cup shelled walnuts


  • Juice from 1 cara cara orange
  • Juice from 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Wash and dry your arugula and plate on a large platter.
  2. Remove the fronds from the fennel and set aside. Using a chefs knife or mandolin, slice the fennel bulbs as thinly as you can. Layer these slices on top of the arugula.
  3. Slice the red onion thinly and layer on top of the fennel.
  4. Peel your oranges and slice into 1/4 inch rounds. Layer the rounds on your platter, making sure to alternate the colors.
  5. Break apart your burrata into pieces and disperse the pieces throughout the salad.
  6. (Optional) Toast your walnuts in a frying pan for about 5 minutes on a low flame and add to the top of the salad.
  7. Combine cara cara orange juice, lemon juice, olive oil, dijon, salt and pepper and combine, or blend using an Immersion Blender or NutriBullet. Drizzle dressing on top of the salad.
  8. Garnish with fennel fronds and serve. Enjoy!

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