HB_2023_ R2a_Add-on - Brie, Citrus and Roasted Fennel Salad
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HB_2023_ R2a_Add-on - Brie, Citrus and Roasted Fennel Salad

with Pecans and Shallot Vinaigrette

This gorgeous salad add-on packed with tender greens, citrus rounds, caramelized fennel and generously topped with brie and pecans will truly complete your holiday table and up your hosting game!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time12 minutes


serving amount

125 g

Brie Cheese

(Contains Milk)

1 unit(s)


56 g

Arugula and Spinach Mix

113 g

Spring Mix

2 unit(s)


1 unit(s)


2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)


56 g


(Contains Pecans)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)


Nutrition Values

Calories570 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate43 g
Sugar25 g
Dietary Fiber12 g
Protein21 g
Cholesterol50 mg
Sodium610 mg
Trans Fat0.4 g
Potassium1450 mg
Calcium650 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Non-Stick Pan
Small Bowl
Large Non-Stick Pan
Large Bowl


  • Remove the outer layer of fennel if badly bruised, discoloured and dry.
  • Quarter fennel from top to bottom.
  • Place a piece on a flat side. Cut away the root, holding the layers together.
  • Cut quarter into 1/2-inch wedges, then separate layers.
  • Repeat with remaining quarters.
  • Add fennel and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast fennel in the bottom of the oven, tossing halfway through, until tender and edges are dark-brown, 22-25 min.
  • Transfer fennel to a plate.
  • Meanwhile, add pecans to another unlined baking sheet.
  • Toast pecans in the top of the oven until nutty, 4-5 min. (NOTE: Keep your eye on pecans so they don't burn!) (TIP: If you don't have space in the oven, heat a medium non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring occasionally, until nutty, 4-5 min.)
  • Transfer pecans to a small plate or bowl.
  • Meanwhile, zest only 1 orange.
  • Cut a piece off the top and bottom ends of orange.
  • Place a flat end on a cutting board. Cut peel away from top to bottom, reserving peels, turning orange as you go.
  • When peeled completely, place orange on its side and cut into 1/4-inch rounds.
  • Collect any orange juice in a small bowl. (NOTE: After prepping both oranges, if there's less than 2 tbsp of juice, squeeze rinds and orange rounds to make up the difference.)
  • Repeat with remaining orange.
  • Peel, then cut shallot into 1/4-inch pieces.
  • Cut brie into 1/2-inch pieces.
  • Add zest, vinegar, honey, shallots, 1 tbsp mustard and 4 tbsp oil to the small bowl with reserved orange juice. Season with salt and pepper, to taste, then whisk to combine. Set aside.
  • Move on to glazed carrots and parsnips.
  • Before serving, add fennel, spring mix, arugula and spinach mix and half the orange rounds to a large bowl.
  • Drizzle half the vinaigrette over top, then toss to coat.
  • Transfer salad to a serving platter.
  • Top salad with brie and remaining orange rounds.
  • Drizzle remaining vinaigrette over top, then sprinkle with pecans.
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