Blood Orange Salad with Fennel & Arugula

Number of servings


  • 3 tablespoons freshly squeezed Sunkist® Meyer lemon juice
  • 1 teaspoon finely minced fresh Sunkist lemon zest
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 0.25 teaspoon kosher salt
  • Fresh-ground black pepper
  • 2 Sunkist blood oranges
  • 1 large fennel bulb
  • 4 cups baby arugula


Time: 20 minutes

  1. Combine the Sunkist® Meyer lemon juice, Sunkist lemon zest and mustard in a large bowl and slowly whisk in the olive oil and then add the salt and pepper. Refrigerate the bowl while you continue making the salad.
  2. Peel and then slice the Sunkist blood oranges horizontally and set aside.
  3. Cut the fennel fronds from the top of the bulb, then cut the bulb lengthwise into quarters, and cut out the core. Starting from a cut side of each quarter, cut 1/8-inch half-moons or "shavings" as thin as possible.
  4. When ready to serve the salad, add the fennel and arugula into the bowl of dressing and toss to coat.
  5. Top salad with orange slices.