This wonderfully bright, tangy and rich Arugula Orange Fennel Salad is great any time of the year, but you might want to serve it with my Plant-Based Moroccan Holiday Menu.
A typical Moroccan meal begins with a series of hot and cold salads, followed by a tagine (usually meat), but my plant-based Moroccan fennel salad version is vegan, of course.
In addition to this orange fennel salad, the menu includes:
- Moroccan Spiced Eggnog,
- Red Pepper Dip,
- a Chickpea Moroccan Vegetable Tagine for the main course,
- sweet roasted carrots,
- and for dessert, a choice of either Baked Pears with Cardamom, or Pumpkin Spiced Chia Pudding.
Arugula Fennel Salad
Fennel has a bit of a licorice taste and I like it best raw if it’s sliced quite thinly. You can also roast fennel as it’s delicious served warm. If you’re not familiar with fennel, it’s a large white-light green bulb with long stems and fronds (see the photo).
See the short video below that shows you how to prepare fennel for salad and other vegan fennel recipes.
You won’t want to miss these delightful salads:
- Arugula, Orange and Beet Salad
- Vegan Caprese Salad with Blackberry & Watermelon
- Corn, Tomato Salad
- Low-Fat Broccoli Salad
For the arugula fennel orange salad photos, I used fresh oranges. I accidentally purchased two different types of oranges which you see in the photo but that makes it so colorful.
I’ve also included the option of using canned mandarin oranges instead of fresh but you can make that call for yourself. Peeling and segmenting oranges takes a little more time and I’ve included a video about how to do that, as well.
Once you’ve thinly sliced the fennel, toss it with the orange segments, and pistachios. Make the dressing in a high-powered blender by adding the pistachios, orange, apple cider vinegar, low-sodium soy sauce, and ginger.
Don’t worry if you still have bits of nuts in the orange and fennel salad dressing as they add crunch. And, I might add some important oil that helps us assimilate all of the nutrition in the greens.
Once you’ve tossed everything except the arugula with the dressing you’re ready to serve vegan fennel salad. Each plate gets a handful of arugula and is topped with the dressed ingredients and topped with a sprinkling of cilantro.
How to cut fennel for salad
How to peel and Segment an Orange
I’d love to hear your feedback in the comments below for this Arugula Orange Fennel Salad recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Arugula, Orange Fennel Salad
- 1 5- oz bag arugula
- 1 bulb fennel sliced thinly (see video)
- 1 large fresh orange peeled and cut into segments (see video below) 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 (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
- 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.
- 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. (see video)
- In a large bowl or plate, place the arugula, sliced fennel, oranges, and pistachios. Sprinkle the dressing by spoonfuls and garnish with cilantro.
- You can also arrange the salad individually on each plate.