Cara Cara Orange Arugula Salad

overhead view of cara cara orange arugula salad in a wooden bowl with a white napkin and a gold serving spoon beside it.

This fresh arugula salad with Cara Cara oranges, shaved fennel, quinoa, toasted almonds and creamy avocado with a simple citrus vinaigrette is a delicious, simple spring salad that is perfect as a side dish or light lunch. (gluten-free, vegetarian)



  • 3 oz baby arugula
  • 1 cup cooked quinoa
  • 2 Cara Cara oranges, segmented
  • 1/2 small fennel bulb
  • 3 tbsp slivered almonds, toasted
  • 1/2 large avocado, diced
  • 1/4 cup crumbled feta cheese

For the dressing:

  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp orange juice (freshly squeezed or bottled)
  • 1 tbsp shallot, minced
  • pinch sea salt
  • pinch freshly cracked pepper


  1. Whisk dressing ingredients together. 
  2. Toast the almonds on a baking sheet at 400°F for 8-10 minutes or in a dry skillet on the stove. 
  3. Segment oranges from membranes (here's a tutorial). Thinly slice the fennel using a mandoline or very sharp knife. Dice the avocado. 
  4. Place arugula in a serving bowl. Top with quinoa, oranges, fennel, avocado, almonds, and feta. Pour dressing on top and gently toss to coat salad evenly with dressing.
  5. Serve immediately.


  • This salad is best served right after it is made. 
  • I suggest starting with half of the dressing, then adding more as needed to suit your taste.
  • Fennel can be shaved either horizontally or vertically! It's easiest with a mandoline, but a sharp knife will also work.
  • Save the juice that you collect from segmenting the oranges to use in the dressing!
  • Omit the feta cheese for vegan and dairy-free version.
  • If you can find them, Marcona almonds are lovely in this salad.
  • Use any grain you like in place of quinoa, especially if you have something already cooked on hand!

Keywords: cara cara orange arugula salad