Salad of Shaved Fennel, Oranges, and Candied Pecans Recipe | Vegetarian Times Skip to main content

Salad of Shaved Fennel, Oranges, and Candied Pecans

Fresh fennel is popular in France year-round, but the traditional harvest period begins in November. Here, thin slices of the mildly anise-flavored bulb are tossed with baby arugula, Valencia orange slices, and red onion, and topped with candied pecans for an American touch.


Ingredient Set Name: 

Candied Pecans


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½ cup pecans, halved and quartered
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1 Tbs. pure maple syrup
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½ tsp. sugar
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½ tsp. salt
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1 pinch cayenne pepper

Ingredient Set Name: 



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3 Tbs. olive oil
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2 Tbs. white wine vinegar
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2 medium fennel bulbs, halved and thinly sliced (2 ½ cups)
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2 cups baby arugula leaves
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3 small Valencia oranges, peeled and thinly sliced
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1 small red onion, halved and thinly sliced (¾ cup)


1. To make Candied Pecans: Preheat oven to 400°F. Toss pecans with maple syrup in small bowl. Add sugar, salt, and cayenne; toss to coat. Spread nuts on small baking sheet, and roast 10 minutes, or until crispy and aromatic. Cool 10 minutes.

2. Meanwhile, to make Salad: Whisk together oil and vinegar in salad bowl. Toss together fennel, arugula, orange slices, and onion in large bowl. Season with salt and pepper, if desired. Add salad mixture to vinaigrette, and toss to coat. Sprinkle with Candied Pecans.

Nutrition Information: 

2 g
Total Fat: 
13 g
Saturated Fat: 
2 g
16 g
0 mg
216 mg
4 g
9 g
Serves 6

Comments on this Recipe

I too made this for guests over the holidays and we all enjoyed it. Simple and tasty. People asked for the recipe.

This is a great, different salad with a nice crunch. I made it just as described and it was great. I made it again, but added a bit more arugula, and it was even better. We had a picky eater over for dinner, and he also really liked the salad. I've used the candied pecan recipe for other meals too.

This is an excellent salad! I highly recommend it if you like fennel, citrus and crunchy salads!

A nice, fresh, seasonal salad for cold winter months. I made this without the pecans (forgot to buy them!) and it was still tasty.

I made this for my guests at our Christmas Eve dinner. It was great! It was light, crispy and fresh. We all loved it and found it was a nice change from the heavy dishes served at "traditional" holiday dinners.

I loved this salad. Even my husband who hates fennel and does not like fruits in salads had enjoyed this salad. We've never tried the raw fennel before, though. But with vinegar, oranges and arugula, it was perfectly crunchy without overpowering taste or smell of fennel. I am certainly going to introduce this recipe in our regular menu.

This is a great salad. True, I'm not a huge fan of Fennel, but it works really well in this. Grateful for the meal and the cook.

The café at my workplace serves this salad during the fall months, except they use mandarin orange. Either way, it's absolutely delicious!

Its nice of you sharing this healthy recipe.Thank you