Dinner

Spinach and Arugula Salad with Roasted Fennel, Tangelos, and Citrus Vinaigrette Recipe

ByClara Bennett January 21, 2026January 21, 2026

Introduction

This vibrant spinach arugula salad combines the unique flavors of roasted fennel and juicy tangelos for a refreshing twist. Topped with crunchy pumpkin seeds and a bright citrus vinaigrette, it’s perfect as a light lunch or a colorful side dish.

A white bowl filled with a fresh salad sits on a white marbled surface. The salad has a base layer of dark green spinach and arugula leaves covering the whole bowl. On top, there are two main sections: on the left side, bright orange slices are arranged neatly, slightly overlapping each other. On the right side, there are golden-brown roasted onion rings with a slightly crispy texture. Scattered evenly across the salad are small green pumpkin seeds and tiny bits of chopped white onion. The salad is lightly sprinkled with black pepper and some small green herbs. A dark gray cloth is partially visible in the upper left corner, and a small white bowl with dressing or sauce is in the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bulb fennel, core removed, thinly sliced
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon tangelo zest*
Juice of 1/2 a tangelo*
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 tablespoon finely chopped shallot
2 teaspoons chopped fennel fronds (the dill-looking ends to the fennel)
2 teaspoons honey
1 teaspoon stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra virgin olive oil
2-3 cups baby arugula
2-3 cups baby spinach
1 tangelo, peeled and sliced*
2 tablespoons pumpkin seeds, toasted*

Instructions

Step 1: Preheat the oven to 400℉. Spread the sliced fennel on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, tossing one or two times, until the fennel edges turn golden brown and caramelized.
Step 2: While the fennel roasts, prepare the vinaigrette. In a medium bowl, combine tangelo zest, tangelo juice, lemon juice, apple cider vinegar, shallot, fennel fronds, honey, dijon mustard, salt, and pepper. Slowly whisk in the extra virgin olive oil until the dressing is well combined. Adjust seasoning if needed.
Step 3: When the fennel is done, let it cool for about 5 minutes. In a large mixing bowl, toss together the baby spinach, arugula, sliced tangelos, toasted pumpkin seeds, and roasted fennel. Season with salt and freshly ground black pepper to taste.
Step 4: Drizzle the salad with the desired amount of the citrus vinaigrette and toss gently to coat. Serve immediately with extra vinaigrette on the side if desired.

Tips & Variations

If tangelos are unavailable, substitute with a mix of orange and grapefruit zest and juice for a similar citrus flavor.
For added crunch, sprinkle toasted almonds or walnuts in place of pumpkin seeds.
To make it heartier, add crumbled feta or goat cheese for a creamy contrast.
Use honey or maple syrup to adjust sweetness based on preference.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it fresh and crisp. Reheating is not recommended, as the greens are best enjoyed fresh.

How to Serve

A white bowl filled with a leafy green salad sits on a white marbled surface, layered with fresh spinach leaves as the base. On top, there are two clusters of bright orange slices, evenly placed apart, with small chopped red onion sprinkled over. To one side of the bowl, grilled fennel rings with a slight char add texture and a golden brown color. Scattered pumpkin seeds lightly cover the spinach. Nearby, a white cup holds a greenish-yellow sauce with a copper spoon resting inside. Two rose gold forks lie next to the bowl on the right side, complementing the clean and fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

It’s best to roast the fennel and make the vinaigrette in advance, but toss the greens, fruit, and seeds with the dressing just before serving to prevent wilted leaves.