Orange Fennel Salad
Neena Brostowskiwith Maple Candied Pistachios + Sauerkraut
If you’re craving something bright, crunchy, salty-sweet, and weirdly addictive, this is it. The fennel brings that fresh, anise-y crunch, orange keeps it juicy, maple-candied pistachios add a glossy little bite of sweetness, and a spoonful of sauerkraut makes everything pop with tang (plus the gut-friendly bonus).
And here’s the real key: the secret to an elevated salad is presentation.
My trick? Layer everything onto a plate instead of tossing it in a mixing bowl. That way you can actually see every ingredient and all the colours — it looks restaurant-level with the exact same effort.
My favourite kind of salad = the one that feels fancy, takes minimal effort, and makes you feel like you have your life together.
🛑 Before You Start
Gather your mise en place and read the steps through first. This salad comes together fast, and it’s way more fun when everything is ready to toss.
What You’ll Need
Ingredients
Salad
- Mixed greens (2–4 big handfuls)
- ¼ - ½ fennel bulb, thinly sliced
- 1-2 orange(s), diced
- Sauerkraut (2–4 tbsp, to taste — I love BEET IT by Nova Kraut)
- Grilled halloumi or paneer (as much as your heart desires)
Maple candied pistachios
- Pistachios (about ¼–⅓ cup)
- Maple syrup (1–2 tsp)
To finish
- Olive oil, for drizzling
- Nonna Pia’s Balsamic Glaze, for drizzling
- Fresh cracked black pepper
- Sea salt or Himalayan salt
How To Make it
1. Make the maple candied pistachios
- Add pistachios to a dry pan over medium heat.
- Toast for 2–3 minutes, shaking often, until fragrant.
- Drizzle in maple syrup and stir for 30–60 seconds until glossy and lightly sticky.
- Pour onto a plate/parchment to cool (they’ll crisp up as they cool).
2. Prep your salad base
- Thinly slice the fennel and dice your orange.
3. Build it on a plate (the “elevated salad” move)
Instead of a mixing bowl, grab a big plate or shallow serving dish and layer:
- Mixed greens as the base
- Fennel scattered over top
- Diced orange tucked throughout (so every bite gets juicy)
- Sauerkraut spooned in little pockets for tang (start with a little — it’s powerful in the best way)
My fave kraut: BEET IT by Nova Kraut.
4. Grill your halloumi or paneer
- Slice and grill/sear in a hot pan until golden on both sides.
- Add to the salad while it’s warm.
5. Finish like a pro
- Drizzle with olive oil and Nonna Pia’s Balsamic Glaze.
- Crack fresh pepper and add sea/Himalayan salt to taste.
- Sprinkle over the cooled maple candied pistachios.
Notes
- Fennel tip: Slice super thin (a mandolin is amazing here). If you want it softer, let it sit with a pinch of salt for 5 minutes before plating.
- Orange swap: Blood orange is unreal when it's in season.
- No cheese? Add chickpeas or crispy tofu instead.
- Want is heartier? Serve with salmon, shrimp, or alongside a cozy soup.
Why You’ll Love It
- It’s a texture party: crisp fennel, juicy orange, crunchy pistachios, warm grilled cheese.
- Sweet + tangy + salty in one bite: maple + kraut + balsamic glaze = chef’s kiss.
- Gut-friendly twist: sauerkraut adds probiotics and that “why does this taste so good?” tang.
- Looks elevated with zero extra effort: plating > mixing bowl. Always.
- Easy to make it a meal: halloumi/paneer makes it feel hearty and satisfying.
Final Thoughts
This is one of those salads that makes you remember salad can be fun. It’s bright and fresh, but still feels cozy and satisfying because of the warm grilled halloumi/paneer and the sweet crunch from the pistachios.
And if you take nothing else from this recipe: plate your salad in layers. It instantly feels elevated, you get a little dopamine hit from the colours, and suddenly your random Tuesday lunch looks like something you paid $18 for.
With love from my kitchen to yours,
—Neena