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Fruit and pecan green bean salad

This fruit and pecan green bean salad recipe is a great side dish. Simply start with a base of green beans, then add in your favorite fruits and some chopped pecans. The dressing will make all come together.


1 lb green beans (rinsed, trimmed, cut into similar sizes)
1 orange (frehs orange, peeled and cut into small pieces)
1⁄4 c pecan nuts (chopped)
1 c fennel (chopped)
1 c cheese (optional, goat cheese, diced or crumbled)
2 T vinegar (balsamic vinegar)
1 lemon (fresh lemon, juiced)
1 t mustard (Dijon mustard)
  seasoning (salt and pepper to taste)


Bring a large pot of well salted water to a boil, prepare an ice bath in a bowl. 

When water comes to a boil, drop in the beans and let boil for 1 or 2 minutes, then drain and put beans in the ice bath to stop the cooking process.

When the beans are cold, drain and dump out onto a paper towel covered wire cooling rack.

Mix up the dressing while waiting for the beans to dry.

In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper.

In a large salad bowl, put the drained beans, cranberries, pecans, and onions, drizzle on the dressing and toss to combine well.

Serve immediately.

Total time
21 minutes
Cooking time
Preparation time
2 servings


Will serve 2 as appetizer or 4 as side dish, and may be easily doubled.

If you don't have it or you don't like it, substitute fennel for 2-3 green onions, chopped.

This recipe is also a way to use leftover green beans from other meal.


For a holiday salad, cut the green beans on the diagonal for better presentation. And substitute the orange for 1/4 cup dried cranberries. The flavors of the cranberries, pecans, and dressing come together to create a festive and flavorful dish that is sure to please guests


North American cuisine

very easy, salad
side dish, appetizer
North American food recipes
Food in the U.S.A.