Summer fennel salad is memorably delicious with watermelon, feta, candied pecans, and an orange honey mustard vinaigrette.
On Florida’s Space Coast there’s a restaurant where you can literally sit on the rocks and dine. While watching dolphins, seabirds, and boats, you can enjoy a bright, elegant salad made with shaved fennel, candied pecans, diced watermelon, and crumbled feta, all finished with an orange blossom honey mustard vinaigrette.
This combination is unexpectedly refreshing—crisp fennel and juicy watermelon balanced by salty feta and sweet, crunchy pecans. I make this copycat version at home when I can’t get to the restaurant. It’s perfect for special-occasion dinners, potlucks, or any summer meal.
A long bar runs along the rocks at the restaurant, offering water views and a relaxed spot to enjoy salads like this one.
Ingredients
What you’ll need to make this summer fennel salad:
For the salad base:
- Tender salad greens – butter lettuce is used here, but romaine, mixed field greens, or arugula also work.
- Pecans, butter, and brown sugar – to make candied pecans. For fewer calories, simply toast and chop the pecans instead.
- Fennel – use the white bulb thinly shaved (see the fennel FAQ and directions).
- Watermelon – diced seedless watermelon adds a summery sweetness; orange segments can be substituted.
- Feta cheese – crumbled; goat cheese is an alternative.
For the orange honey mustard dressing:
- Canola oil or another mild oil such as avocado oil
- Dijon mustard
- Honey (orange blossom honey if available)
- Orange juice
- White wine vinegar
- Shallot, minced
- Salt and pepper
The recipe card below lists amounts, step-by-step instructions, and nutrition information.
Fennel FAQ
If you haven’t cooked with fennel before, here are a few helpful notes.
Fennel has a mild anise or licorice note that becomes sweeter when cooked.
Fennel is commonly available from late winter through early spring, though you can often find it year-round.
Yes—the white bulb is excellent raw when shaved thin. The fronds make a nice garnish. Stalks and roots are edible but are typically cooked first.
Directions with Pictures
Some components benefit from a little prep. Below are the main steps; once ready, toss everything together and dress lightly with the vinaigrette.
Candied Pecans
In a skillet over medium heat, melt butter with brown sugar, then stir in pecans to coat them. Spread the pecans on wax paper and let them cool and set while you prepare the rest of the salad.
Shaved Fennel
For the best texture, shave the fennel bulb paper-thin using a mandoline or a very sharp knife.
- Trim the root and cut off the fronds. Reserve fronds for garnish if desired.
- Halve the bulb and remove the tough core.
- Shave the bulb into very thin slices with a mandoline or sharp knife.
Diced Watermelon
Cut watermelon into long thin slices, then dice into small cubes. If pieces are juicy, blot lightly with a paper towel to prevent the salad from becoming soggy.
Orange Honey Mustard Vinaigrette
This salad shines with an orange honey mustard vinaigrette. Combine the oil, Dijon mustard, honey, orange juice, white wine vinegar, minced shallot, salt, and pepper in a jar or bowl and whisk or shake until emulsified.
Make it a Meal
This elegant side salad complements many entrees. To make it a main dish, add a protein such as grilled shrimp, roasted chicken, or seared fish.
Make-Ahead Tips
The salad is best assembled and served fresh. You can prepare the dressing and candied pecans up to a week ahead—store the dressing refrigerated and re-whisk before serving.
More Salad Recipes
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Columbia 1905 Salad Recipe
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Spinach Strawberry Walnut Salad with Chicken
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Caribbean Salad with Honey Lime Dressing
Want more easy, healthy, carb-conscious recipes?
📋 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 brown sugar, packed
- ¼ fennel bulb, fronds and 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 butter and brown sugar in a pan over medium heat. Add pecans and stir to coat. Transfer to wax paper and let set.
- Shave the fennel into very thin slices with a mandoline or a sharp knife.
- Cut the watermelon into thin slices and dice. Blot lightly with paper towels if pieces are very juicy.
- Layer the greens, shaved fennel, watermelon, feta, and pecans in a large bowl.
- Gently toss and serve with the orange honey mustard vinaigrette.
Instructions for Dressing
- Combine all dressing ingredients in a jar or bowl and whisk or shake vigorously until combined.