Summer fennel salad is bright and memorable, combining shaved fennel, juicy watermelon, crumbly feta, candied pecans, and a zesty orange honey mustard vinaigrette.
On Florida’s Space Coast there’s a restaurant with seating right on the rocks where you can watch dolphins and seabirds while savoring a salad like this one. If you can’t make the trip, this copycat version brings the same fresh, unexpected flavors to your table.
The salad layers tender greens with paper-thin shaved fennel, small dice of watermelon, crumbled feta, and crunchy candied pecans. It’s finished with an orange honey mustard vinaigrette that ties the sweet and savory elements together. Perfect for special-occasion dinners, potlucks, or as a refreshing summer side.
From the long bar that runs along the shoreline you can enjoy waterfront views and fresh, ingredient-forward dishes like this fancy house salad.
Ingredients
Gather these ingredients to make the salad and the dressing. Amounts and step-by-step instructions appear in the recipe card below.
For the salad base:
- Tender salad greens – butter lettuce works beautifully for its tender leaves and mild flavor, but romaine, mixed field greens, or arugula can be used.
- Pecans, butter, and brown sugar – to make candied pecans; if you prefer fewer calories, toast and chop the pecans instead.
- Fennel – use the white bulb thinly shaved; the fronds can be reserved as a garnish for another use.
- Watermelon – diced seedless watermelon gives the salad a summery sweetness; orange segments can be substituted if desired.
- Feta cheese – crumbled; goat cheese is an easy swap.
For the orange honey mustard vinaigrette:
- Canola oil or another mild oil such as avocado oil
- Dijon mustard
- Honey (orange blossom honey if available)
- Fresh orange juice
- White wine vinegar
- Minced shallot
- Salt and black pepper
The recipe card below lists exact measurements and detailed instructions.
Fennel FAQ
If you’re new to fennel, here are a few quick answers to common questions.
Fennel has a subtle anise or licorice note. When cooked it sweetens, and raw it provides a crisp, aromatic finish.
Fennel is typically most abundant from late winter through early spring, though it’s often available year-round in many markets.
Yes. The white bulb is excellent thinly sliced or shaved for salads. The fronds make a delicate garnish. Stalks and roots are edible but are better when cooked.
Directions with Pictures
Several components require a little prep. The steps below explain how to candy pecans, shave fennel, dice watermelon, and make the vinaigrette. Toss everything together just before serving to keep textures crisp.
Candied Pecans
Place butter and brown sugar in a skillet over medium heat and stir until melted and combined. Add pecans and stir to coat them evenly. Transfer the coated pecans to wax paper and allow them to cool and harden while you prepare the rest of the salad.
Shaved Fennel
To showcase fennel’s texture and flavor, shave the bulb as thinly as possible.
- Trim the root end and remove the green fronds. Reserve the fronds for garnish or another use.
- Cut the bulb in half and remove the tough core.
- Use a mandoline or a sharp knife to shave the bulb into very thin slices.
Diced Watermelon
Diced watermelon adds color and refreshing sweetness. Slice the watermelon into long, thin rectangles, then cut across to create small diced pieces. If it’s very juicy, blot the cubes lightly with paper towel to avoid sogginess.
Orange Honey Mustard Vinaigrette
This salad is not complete without the orange honey mustard vinaigrette. Combine the ingredients in a jar or bowl and whisk or shake until emulsified. Taste and adjust salt, pepper, or honey to balance the acidity and sweetness.
Make it a Meal
This elegant salad works well as a side or can be turned into a main course by adding protein. Grilled shrimp, sliced grilled chicken, or pan-seared fish all pair nicely with the bright flavors.
Make-Ahead Tips
The salad is best assembled just before serving. However, the vinaigrette and candied pecans can be made ahead: the dressing will keep in the refrigerator for up to one week, and pecans can be stored in an airtight container for several days.
More Salad Recipes
-
Columbia 1905 Salad Recipe
-
Spinach Strawberry Walnut Salad with Chicken
-
Caribbean Salad with Honey Lime Dressing
📋 Recipe
Summer Fennel Salad with Feta, Watermelon, and Pecans
Ingredients
Salad
- 8 cups butter lettuce or other tender greens
- ½ cup pecans
- 2 Tablespoons butter
- 2 Tablespoons packed brown sugar
- ¼ fennel bulb, green fronds and hard core removed
- ½ cup diced seedless watermelon
- ½ cup crumbled feta cheese
Orange Honey Mustard Vinaigrette
- ⅓ cup canola oil or other mild oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 Tablespoons orange juice
- 2 Tablespoons white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 shallot, minced
Instructions
- To candy the pecans, melt the butter and brown sugar in a pan over medium heat. Add pecans and stir to coat. Transfer to wax paper and let cool to set.
- Shave the fennel into very thin slices using a mandoline or a sharp knife.
- Cut the watermelon into thin slices and dice finely. Blot with paper towel if it’s very juicy.
- Layer the salad greens, shaved fennel, diced watermelon, feta, and candied pecans in a large bowl.
- Gently toss to combine.
- Serve with the orange honey mustard vinaigrette (below).
Instructions for Dressing
- Combine all dressing ingredients in a jar or bowl and stir or shake vigorously until well combined. Adjust seasoning to taste.