Orange Pecan Fennel Salad

Charm your guests this weekend with a sophisticated crisp fennel salad, topped with fresh dill, juicy oranges, toasted pecans and sweet currants.

Fennel is an excellent source of Vitamin C, fiber and potassium and also has unique phytonutrients that protect the liver from toxic chemical injury ;).  Read more about fennel’s health benefits on whfoods.


Orange Pecan Fennel Salad

  • Servings: 8
  • Print


  • 2 fennel bulbs, thinly sliced (click here for instructions)
  • 1/2 red onion, thinly sliced
  • 2 oranges, sliced
  • 1/2 cup fresh dill, roughly chopped
  • 1/2 cup pecans
  • 1/4 cup dried currants


  • 1/4 cup olive oil
  • 1 lemon, squeezed
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • S&P

Let’s go:

  1. Preheat oven 350F and line a baking sheet with aluminum foil. Toast pecans for 5 minutes until aromatic. Let cool.IMG_0741
  2. Toss the fennel, onions, pecans and currants together in a large mixing bowl. Whisk the vinaigrette, and pour over the salad. Toss again, adding S&P to taste.
  3. Gently mix in the oranges and dill.
  4. Blow some taste buds away.

This salad stores very well in fridge for up to a week without change!  If making ahead, add pecans and dill just before serving.








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