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Fennel and orange salad

Orange and fennel salad

Deliciously fresh fennel is combined with zingy citrus flavours in this refreshing fennel and orange salad with pecans and a mustard dressing.
Course Salad
Cuisine British
Keyword fennel and orange salad
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 people as a side
Calories 146kcal


For the salad

  • 1 fennel
  • 2 oranges
  • Handful pecan nuts chopped or broken into pieces
  • Small handful freshly chopped flat leaf parsley

For the dressing

  • 1 tablespoon wholegrain mustard
  • 3 tablespoons olive oil
  • 1 tablespoon orange juice
  • Sea salt


To make the salad

  • Slice the fennel as thinly as you can. Use a mandoline if you have one.
  • Peel your 2 oranges with a sharp knife and cut out the segments. Do this over a bowl to reserve any excess juice for your dressing.
  • Place the sliced fennel and orange segments into a bowl.
  • Add the pecan nuts and a handful of chopped parsley and gently mix together.

To make the dressing

  • Mix 1 tbsp wholegrain mustard with 3 tbsp olive oil and 1 tbsp orange juice and a pinch of salt.
  • Beat well and drizzle over the salad.
  • Serve immediately.


Nutritional information is approximate and is intended as a guide only.


Calories: 146kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 73mg | Potassium: 375mg | Fiber: 4g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 44mg | Calcium: 58mg | Iron: 1mg