Arugula Salad

by Katie Lee 3:00 AM, June 19, 2018

Aired June 19, 2018

Serves 4 servings

Total Time: 15 Minutes
Active: 15 Minutes
Level: Easy


4 cups arugula
3 tablespoons chopped and toasted walnuts
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 orange, segmented, plus the juice squeezed from the pulp
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper


Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.

In a small bowl, whisk together the Dijon, vinegar and orange juice. Whisk in the oil and season with salt and pepper.

Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.


Orange and Arugula Salad

Strawberry Arugula Salad

Orange and Arugula Salad with Marmalade Dressing