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Two plates of a fall salad with cabbage, fennel, greens, and candied pepitas.

Fall Salad: Cabbage, Fennel, Manchego & Candied Pepitas

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5 from 6 reviews


For the dressing:

  • 1/4 cup finely minced shallot
  • 1/4 cup white balsamic vinegar
  • juice of one orange
  • 1/2 teaspoon salt
  • 1/3 to 1/2 cup extra-virgin olive oil

For the salad:

  • 1/4 to 1/2 head of cabbage, thinly sliced
  • 1 head fennel, thinly sliced
  • 3 to 4 scallions, white and light green parts, thinly sliced
  • a few handfuls of other greens: baby kale, arugula, whatever looks good
  • candied pepitas, optional
  • shaved Manchego to taste
  • fresh cracked pepper to taste


  1. Make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
  2. In a large bowl, combine the cabbage, fennel, scallions, greens, candied pepitas, shaved Manchego, and pepper. Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.
  • Prep Time: 30 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: American