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Orange, Fennel and Pecan Salad with Honey Mustard Vinaigrette

Orange, Fennel and Pecan Salad with Honey Mustard Vinaigrette

  • 30 minutes
  • 11 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • 4 cup arugula
  • 3 oranges, peeled and thinly sliced into rounds
  • 1 medium sized fennel bulb, thinly shaved
  • 1 avocado, sliced
  • 1/2 red onion, sliced
  • 1/2 cup olive oil
  • 3 tbsp champagne or white wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • salt and pepper
  • 1 cup Diamond of California¬ģ Pecans, toasted

The Steps

  1. Place arugula in a large bowl, then top with orange slices, shaved fennel, avocado and red onion.
  2. In a small bowl or measuring cup, whisk together the olive oil, vinegar, Dijon mustard, and honey until combined. Taste the dressing and then add salt and pepper accordingly.
  3. Pour the dressing over the salad, toss gently to coat.
  4. Top with toasted pecans before serving.

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