Overhead shot of a spinach arugula salad with roasted fennel, tangelos, and toasted pumpkin seeds

Spinach Arugula Salad with Roasted Fennel, Tangelos, Pumpkin Seeds, and a Citrus Vinaigrette

This Spinach Arugula Salad with Roasted Fennel, Tangelos, Pumpkin Seeds, and a Citrus Vinaigrette is the ultimate winter salad. It's filled with the best winter citrus flavors, caramelized roasted fennel, toasted pumpkin seeds, and the most delicious citrus vinaigrette. I crave this combination daily in the winter, and sometimes I add grilled chicken or salmon to make it a heartier meal!

Course Main Course, Salad, Side
Cuisine Gluten Free, Healthy, Salad, Vegan Option, Vegetarian
Keyword fennel salad, healthy salad recipe, meal prep recipe, simple salad recipe, winter citrus salad, winter salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -4
Author Molly | Spices in My DNA


For the roasted fennel

  • 1 bulb fennel, core removed, thinly sliced
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the citrus vinaigrette

  • 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

For the salad

  • 2-3 cups baby arugula
  • 2-3 cups baby spinach
  • 1 tangelo, peeled and sliced*
  • 2 tablespoons pumpkin seeds, toasted*


  1. Preheat oven to 400℉. Place sliced fennel on a parchment lined baking sheet with olive oil, salt and pepper. Roast for 20 minutes, tossing one or two times during baking, until the fennel edges are golden brown and caramelized.

  2. While fennel is roasting, make the vinaigrette. In a medium bowl, combine tangelo zest, tangelo juice, lemon juice, apple cider vinegar, shallot, fennel fronds, honey, dijon, salt, and pepper. Slowly stream in olive oil, whisking until combined. Season to taste with additional salt and pepper if desired.

  3. Once fennel is finished roasting, let cool for 5 minutes or so. To assemble salads, toss spinach, arugula, tangelos, pumpkin seeds, and roasted fennel in a large mixing bowl. I like to add a couple pinches of salt and freshly ground black pepper at this point. Drizzle with desired amount of vinaigrette and toss. Serve with extra vinaigrette!

Recipe Notes

*If you can’t find tangelos, regular oranges will work here too. Definitely try to find the tangelos. Sometimes they are labeled as minneolas. They are a cross between a grapefruit and a tangerine!
*All of the components of this salad can be prepped ahead of time and tossed together when you're ready!
*To toast your pumpkin seeds, just toast them in a dry skillet over medium-low until they start to make a popping noise and they're golden and fragrant!