Roasted fennel salad with roasted apricots and pecans

I didn’t always love fennel. Truth be told, the first time I tried it raw, I found it too aromatic for my taste. And the first time I tried it roasted, I failed to cook it well and it turned out mush. Oops.

My friend Kat introduced me to proper fennel recently and I now LOVE it. Cooked right, it is a divine delicacy.

This salad is beautiful on it’s own, or with a side of sourdough toast or on a bed of herbed quinoa. The fennel will be oh so soft and chewy, yet still a little firm, while the apricots will develop a subtle caramelized flavor. With the fresh, slightly bitter micro greens and the crunchy pecans, it’s all a match made in taste bud heaven.

Roasted fennel salad with roasted apricots and pecans

Serves 2 as a side or light lunch


  • juice of 1 lemon
  • 2 TBSP olive oil
  • 1 fennel, thinly sliced
  • 5 apricots, halved
  • 1 T olive oil
  • 1 tsp mustard (I used chestnut mustard but English mustard will work well)
  • 1 tsp maple
  • freshly cracked black pepper, to taste (I used a generous amount)
  • 1/4 quarter of an avocado, chopped
  • 2 handfuls of micro greens (I used red vein sorrel as I found some at the markets, but anything will work – baby spinach is great or rocket)
  • 1 small handful toasted pecans


  1. Preheat the oven to 180C.
  2. Toss the sliced fennel and halved apricots in the 2 TBSP of olive oil and lemon juice and spread onto a baking tray lined with baking paper. Bake for 22 minutes.
  3. Add 1 TBSP olive oil, mustard, maple, pepper and avocado to a large bowl.
  4. When the fennel and apricots are cooked, add them to the bowl as well with 1 handful of the micro greens and toss to coat everything in the dressing.
  5. Arrange on a serving platter, top with the rest of the micro greens and the pecans and serve warm.
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