Fennel, Arugula, Cheddar, and Pecan Salad

End of summer salad with fresh arugula, pear, Courtenay cheddar, toasted pecans, and apple cider dressing. This simple yet delicate salad can be served as a meal or side-dish.

  • Prep: 20 min
Yields 4 - 6 Servings
fennel arugula cheddar and pecan salad


  • Vinaigrette
  • 1/4 cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) shallots minced
  • 2 tbsp (30 mL) chives minced
  • 1 tbsp (15 mL) liquid honey
  • 1 1/2 tsp (7 mL) grainy Dijon mustard
  • 1/2 cup (125 mL) grape seed oil
  • 3 tbsp (45 mL) extra virgin olive oil
  • Salt and pepper to taste
  • Salad
  • 1 fennel bulb trimmed
  • 1 Bartlett or Anjou pear cored and quartered
  • 2 cups (500 mL) loosely packed arugula
  • 2/3 cup (150 mL) Courtenay Cheddar shaved thinly with vegetable peeler, divided
  • 1/2 cup (125 mL) toasted pecans chopped



In a small bowl or measuring cup, whisk together, vinegar, shallots, chives, honey, and mustard. Slowly, while whisking add grape seed oil and olive oil. Season with salt and pepper; set aside.


Cut fennel in half from root to stem end. Cut halves into quarters, remove core. With a mandolin or sharp knife, cut into very thin slices. Place in large bowl. Thinly slice pear with a mandolin or knife and add to fennel. Add arugula and half of the cheese; gently toss with enough dressing to coat. Plate the salad and sprinkle with pecans and remaining cheese.


You can use approximately 1/4 cup of vinaigrette to dress the salad. Cover and refrigerate any remaining vinaigrette for up to 2 days.

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Nutritional information

Per serving
Energy: 380 Calories
Protein: 5 g
Carbohydrate: 13 g
Fat: 36 g
Fibre: 3.3 g
Sodium: 141 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 132 mg
Folate: 12 %
Magnesium: 12 %
Vitamin C: 13 %
Vitamin E: 17 %