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Fresh and Fruity, just how I like my salads among other things! This is delicious eaten with the sun shining and a glass of something chilled in one hand.

I make a winter version with walnuts and pomegranate seeds too. But there is just something so delicious about the combination of orange and fennel with the crunch of a nut and the freshness of herbs.

It would make for a delicate light starter or a compliment to other salads or grilled vegetables.

The size her will serve 4 as a light starter but is very simple to double up for feeding a crowd. The dressing will make plenty for the portion size and some left over to use in the week on salads.


1 large fennel bulb
2 oranges peeled and segmented or sliced
¼ red onion
Few sprigs of fresh fennel leaves
Few sprigs of fresh mint
½ cup pecan nuts
1 tsp fennel seeds

1 heaped tbs wholegrain mustard
Juice reserved from oranges
Juice 1/2 lemon
Salt and pepper
1 tbs maple syrup
2 tbs apple cider vinegar
3 tbs extra virgin olive oil


Pre heat the oven to 180°C

Line a baking tray and place the pecans onto it and into the pre heated oven for about 5 minutes to lightly roast.

Using in a mandolin if you have one, thinly slice the fennel bulb, discarding the woody shoots from the top, but reserving any fennel leaves/prongs for later. Arrange the fennel onto a large serving plate or divide between four small ones.

Repeat with the red onion.

Peel and segment the oranges, do this over a small bowl to catch any juices. Give the skins and waste membrane a squeeze out into the bowl. Arrange the orange segments onto your plates.

In a small dry frying pan add the fennel seeds and toast for a minute or so to release their flavours and natural oils. Sprinkle onto the plate/plates.

Add all the dressing ingredients into the bowl of reserved orange juice and whisk to emulsify. Taste for seasoning. It may need a little more sweet, salt or sour, adjust accordingly.

Roughly chop the toasted pecan nuts and scatter onto your plate/plates, divide the fresh herbs and reserved prongs of fennel between the plates also and finish with a drizzle of the dressing.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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