- ½ cup fresh-squeezed orange juice
- 1 tsp. orange zest
- ¼ cup olive oil
- 1 tbsp. Sugar
- salt and pepper to taste
- 1 cup of segmented oranges (check out our video for a quick how-to on how this is done)
- 2 cups sliced fennel bulb (approximately 2 medium bulbs)
- 6 oz. arugula
- In a medium-sized bowl, whisk orange juice, zest (you’ll have plenty of both leftover from your orange segments), olive oil, sugar, and salt and pepper to taste.
- Add orange segments and fennel, toss to coat.
- Pour orange and fennel mixture over arugula just before serving.
is usually the name of the game when cold weather hits…wait wait I meant to say comfort food. And. We. Love. Comfort. Food. Gravy, pot pie, pasta, biscuits (come on, we’re still American, even if we stick to the mostly-healthy stuff). As much as we appreciate (and enjoy) some cheesy, starchy casserole, we also love the lighter, sweeter side of winter–citrus fruits.
Citrus is sweet and tasty on it’s own, but can be so much more! Paired with peppery arugula and crunchy fennel, oranges go from classic snack to culinary masterpiece–or just a great side dish for a weeknight dinner. What can be better than a simple, delicious, and vitamin C rich salad.
If you would like to bring this for lunch, keep the fennel and orange mixture separate from the arugula until you are ready to eat it. This way, you avoid soggy greens (ew). Add grilled chicken to round out the meal with more protein and enjoy with a whole grain dinner roll or some other irresistible carbohydrate.