Citrus Fennel Salad with Champagne-Lemon Vinaigrette
Prep Time
Total Time
This Citrus Fennel Salad makes a regular appearance on our winter menu plan as it's full of bright colors and flavors and packed with nutrition. Crunchy fennel, sweet and tangy Cara Cara oranges, creamy avocado, and peppery arugula are tossed with a light Champagne-lemon vinaigrette. Perfect for a weekday lunch or dinner and pretty enough for your upcoming holiday party.
Recipe Type: Salad, Appetizer
Cuisine: Vegan, Gluten-Free
Serves: 5
For the Dressing:
  • 3 tablespoons Champagne vinegar (can also use white wine or red wine vinegar)
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Pinch of Kosher salt
  • Freshly ground pepper, to taste
For the Salad:
  • 6 ounces arugula
  • 2 Cara Cara naval oranges, peeled and cut into rounds
  • 1 cup thinly sliced fennel bulb (use a mandoline if you have it)
  • 1 small to medium avocado, peeled, pitted, and sliced
  1. In a small bowl or mason jar with lid, whisk together the vinegar, lemon juice, oil, and maple syrup. Season with salt and pepper, to taste.
  2. In a large bowl or on a serving platter, arrange the arugula, orange slices, fennel, and avocado. Pour dressing over salad right before serving. Reserve any unused dressing in the refrigerator.
The dressing makes 10 tablespoons, so you may have leftover depending on how much you use or how much salad you end up making. Reserve leftover dressing in the refrigerator and use within a few days.
Recipe by Nutritioulicious at