Fennel and pecan salad with peaches recipe

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  • Yield: 2 Servings


  • ¼ cup orange juice, fresh squeezed if possible
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne
  • 1 cup fennel root, sliced
  • ½ cup dandelion greens, chopped
  • ½ cup Italian parsley, chopped
  • ½ cup fresh peaches, sliced; reserve a few slices for garnish
  • ¼ cup pecans, chopped, for garnish
  • ½ cup pomegranate seeds, for garnish
How to Make It
  1. Whisk orange juice, vinegar, maple syrup, salt, pepper, and cayenne together in a small bowl.
  2. Place fennel, dandelion greens, and parsley in a salad bowl and toss with the dressing.
  3. Garnish with peaches, pecans and pomegranate seeds.

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