Summer Fennel Salad with Feta, Watermelon and Toasted Pecans

On Florida’s Space Coast there’s a unique restaurant where you can literally dine on the rocks—watching dolphins and seabirds while boats pass by. It’s the perfect backdrop for a memorable salad.

This summer fennel salad is inspired by that restaurant’s house salad. It layers delicate butter lettuce with paper-thin shaved fennel, diced watermelon, crumbled feta, and candied pecans, all finished with a bright orange honey mustard vinaigrette. The combination of crisp, sweet, salty, and nutty flavors is surprising and delightful.

I make this copycat version at home when I can’t get to the restaurant. It works beautifully as a showy side for special-occasion dinners or as a potluck favorite.

From the bar built along the rocks you can take in the water view while enjoying this salad and other fresh dishes.

Ingredients

To prepare this summer fennel salad you’ll need the following:

For the salad:

• Tender salad greens – butter lettuce is ideal for its softness and mild flavor, but romaine, mixed greens, or even arugula work too.
• Pecans, butter, and brown sugar – to make candied pecans. For fewer calories, toast and chop pecans instead.
• Fennel – use the white bulb thinly shaved; fronds can be reserved as a garnish.
• Watermelon – finely diced for a sweet, summery pop; orange segments can substitute if preferred.
• Feta cheese – crumbled; goat cheese can be used as an alternative.

For the orange honey mustard vinaigrette:

• Canola oil or another mild oil (such as avocado oil)
• Dijon mustard
• Honey (orange blossom honey if available)
• Fresh orange juice
• White wine vinegar
• Shallot, minced
• Salt and pepper

The recipe card below includes exact ingredient amounts, step-by-step instructions, and nutrition information.

Fennel FAQ

If fennel is new to you, here are a few quick answers about this aromatic vegetable.

Directions with Pictures

Some components take a bit of prep. Below are the key steps to assemble the salad; once prepared, toss lightly and drizzle with the vinaigrette.

Candied Pecans

To make candied pecans, melt butter and brown sugar in a skillet over medium heat, then stir in the pecans until evenly coated. Spread the coated pecans on wax paper and let them cool and set.

Shaved Fennel

The fennel bulb should be sliced paper-thin. Trim the root, remove the fronds and the tough core, halve the bulb, then use a mandoline or a sharp knife to shave very thin slices.

1. Remove the root end and fronds; reserve fronds for garnish if desired.
2. Halve the bulb and remove the tough core.
3. Slice or mandoline the bulb into very thin pieces; thinner slices are more delicate and enjoyable raw.

Diced Watermelon

Cut watermelon into long, thin slices, then dice into small cubes so the sweetness is distributed evenly through the salad. Pat dry with a paper towel if pieces are overly juicy.

Orange Honey Mustard Vinaigrette

The dressing brings the salad together. Combine the oil, Dijon, honey, orange juice, white wine vinegar, minced shallot, salt, and pepper in a jar or bowl and whisk or shake until emulsified. Taste and adjust seasoning as needed.

Make it a Meal

This elegant salad is a standout side, and it also makes a light main when you add a protein. Try grilled shrimp, roasted chicken, or pan-seared fish to turn it into a complete meal.

Make-Ahead Tips

For best texture, assemble and dress the salad just before serving. The candied pecans and the dressing can be made up to a week ahead—store the dressing in the refrigerator and the pecans in an airtight container at room temperature.