Fennel, Orange and Arugula Salad with Pistachios

I’ve recently discovered a wonderful variety of orange called Cara Cara. Also known as Red Navels, they are juicy and oh-so-sweet, plus their flesh is a vibrant orangey-red colour that really makes any plate pop. I’ve been using them in many different dishes and this tasty salad is a new favourite creation. Baby arugula is lovely if you can find it; be sure to slice the fennel as thinly as possible. You can substitute blood oranges or even regular navel oranges if you can’t get your hands on Cara Caras, though they are becoming so popular you’re likely to find them at any store with a decent produce section. Treat yourself to a bottle of good olive oil for use in salads and finishing dishes – it’s worth it!

This dish is as flavourful as it is colourful and would make an impressive start to any meal.

This dish is as flavourful as it is colourful and would make an impressive start to any meal.


1 fennel bulb, very finely sliced (white part only)
1 cup arugula, washed
1/4 cup shelled roasted pistachios, coarsely chopped
2 Cara Cara oranges, peeled and sliced
3 tablespoons good quality extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon salt (or to taste)
freshly ground black pepper


  • Prepare all ingredients before beginning to assemble salad.
  • For dressing, whisk together olive oil, vinegar and salt. Set aside.
  • Lay out four medium sized plates.
  • Put sliced fennel and washed arugula in a large bowl.
  • Drizzle dressing over top then using hands, gently tumble fennel and arugula so it becomes evenly coated with dressing. Yes, this is a bit messy, but it’s the way the pros do it, for good reason, because it ensures even coating and prevents puddles of dressing on your plate.
  • Place a mound of the fennel and arugula mixture on each plate.
  • Put orange slices on top of the greens.
  • Sprinkle with chopped pistachios then add a few grinds of pepper.

Serves 4.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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6 Responses to Fennel, Orange and Arugula Salad with Pistachios

  1. Jennifer says:

    What a beautiful salad, Paula! I love Cara Cara oranges. Not sure if you are a home ice cream maker, but I made a Cara Cara ice cream a while back that was awesome (and a nice winter ice cream). http://www.seasonsandsuppers.ca/cara-cara-orange-ice-cream/

  2. It was very nice meeting you in person. Those Cara Cara oranges are really good. Nice to see a way to use them other than in smoothies. Gorgeous salad! I like using fennel a lot in my cooking. Have a great w-end!

  3. Pingback: A mostly make-ahead fancy vegetarian feast | Constantly Cooking

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