Orange Fennel Salad topped with Spiced Pecans

Orange Fennel Salad


2 french shallots, minced
1/2 fennel bulb, thinly sliced
1 pear (Asian, Bosc), minced
The zest of 1 lemon, finely grated
The juice of 1 lemon
A good drizzle of olive oil
1 orange, segmented
Salt and pepper

In a large bowl, combine shallots, fennel, pear, lemon zest, lemon juice and oil. Season. Add orange and mix gently. Top with the spiced pecans.

Spiced Pecans


1 tbsp vegan butter
2 cups pecans
2 tbsp brown sugar
1 tsp chile powder
1 tsp coriander
1/2 tsp cracked pepper
1/4 tsp cayenne
3 tbsp apple cider vinegar


Melt vegan butter in a skillet. Add pecans and stir to coat. Cook for 5 minutes, stir in the brown sugar and let it melt; then add all of the spices and stir well to coat. Deglaze with vinegar and cook until the liquid evaporates. Transfer the nuts to a parchement-lined baking pan and roast in a 300F oven for 5-10 minutes.

Cool and store in an airtight container

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About the Author: Laurence Jodoin

Who am I ??? Im a freelance Graphic designer/Web developer, a part-time photographer, an artist, a mommy and a wifey. Being a vegetarian for nearly ten years, and vegan for the last 2 years, cooking has become a way of life for me.

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