• baby arugula leaves 2 cups baby arugula leaves
  • cayenne pepper 1 pinch cayenne pepper
  • fennel bulbs 2 medium fennel bulbs, halved and thinly sliced (2 ½ cups)
  • maple syrup 1 Tbs. pure maple syrup
  • olive oil 3 Tbs. olive oil
  • oranges 3 small Valencia oranges, peeled and thinly sliced
  • pecans ½ cup pecans, halved and quartered
  • red onion 1 small red onion, halved and thinly sliced (¾ cup)
  • salt ½ tsp. salt
  • sugar ½ tsp. sugar
  • white wine vinegar 2 Tbs. white wine vinegar
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How to make it

  1. To make Candied Pecans: Preheat oven to 400°F. Toss pecans with maple syrup in small bowl.
  2. Add sugar, salt, and cayenne; toss to coat.
  3. Spread nuts on small baking sheet, and roast 10 minutes, or until crispy and aromatic. Cool 10 minutes.
  4. Whisk together oil and vinegar in salad bowl. Toss together fennel, arugula, orange slices, and onion in large bowl. Season with salt and pepper, if desired.
  5. Add salad mixture to vinaigrette, and toss to coat. Sprinkle with Candied Pecans.