Hey there, fellow foodies! Ever find yourself staring at a recipe, thinking, 'Yeah, I should totally make that,' and then... life happens? Well, that's been me and this roasted grape and fennel salad for about a year. But guess what? The stars (and a bunch of beautiful fennel bulbs at the market) have finally aligned!
Now, I'll be honest. Sometimes, my inner critic likes to throw a full-blown party in my head. 'Is this recipe good enough? Is it exciting enough?' It's like my brain has a permanent 'reject' button. But thanks to my wonderful therapist and the knowledge that our brains are actually pretty good at changing, I'm learning to ditch the negativity and embrace the deliciousness!
So, let's get to the good stuff, shall we? This isn't your average salad. It's a flavor adventure! We're talking sweet, juicy roasted grapes mingling with crisp, anise-y fennel, all tossed in a zesty dressing that'll make your tastebuds sing. And the best part? It's super easy to whip up!
Get Your Salad On:
Yields: 4 servings as a side Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
For the Salad:
- A generous handful of crunchy walnuts (for that extra oomph)
- 250g (about 9 oz) of luscious red grapes
- 250g (about 9 oz) of fresh fennel (that's about one large bulb)
- A vibrant mix of peppery greens like rocket (arugula), pea shoots, or radish sprouts (go wild!)
- Fresh parsley, finely chopped (because fresh is best!)
For the Zesty Dressing:
- 2 tablespoons of extra virgin olive oil or 1 tablespoon of walnut or cashew butter (for our oil-free friends!)
- Sea salt and freshly cracked black pepper, to taste (season with your heart)
- 2 tablespoons of zingy lemon juice
- 1 teaspoon of umami-rich white miso paste
- 2 teaspoons of tangy wholegrain mustard
- 1 small garlic clove (or half a shallot, finely grated) – for that garlicky goodness!
Instructions:
- Nutty Prep: Heat a dry frying pan over medium heat and toast the walnuts until they're fragrant and golden, tossing them often to prevent burning. Or, if you're baking something else, spread them on a baking tray and toast them in the oven at 180°C (350°F) for about 8 minutes. Once cooled, give them a rough chop.
- Roast the Grapes: Crank up your oven to 220°C (425°F). Lightly coat the grapes with a teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking tray and roast for 15-20 minutes, or until they're soft and juicy.
- Crisp the Fennel: Slice the fennel super thin (a mandoline is your best friend here, but a sharp knife works too). Pop the sliced fennel into a bowl of ice-cold water with a squeeze of lemon juice. Let it chill for 10-15 minutes – this helps it get wonderfully crunchy!
- Whip Up the Dressing: In a small bowl, whisk together all the dressing ingredients. If you’re using nut butter instead of oil, add a splash of water to thin it out. Don't forget to add all of the lovely grape juice from the bottom of your roasting tray - it's the secret ingredient!
- Assemble & Devour: Drain the fennel well. Toss it with your chosen greens and half of the dressing. Transfer the mixture to your favourite serving platter. Dot with roasted grapes, sprinkle with chopped walnuts and parsley and drizzle the rest of the dressing on top.
And there you have it – a flavour-packed, nutritious, and surprisingly easy salad that’s perfect for a light lunch, a side dish, or even a fancy picnic! It’s so good, it might just convince your inner critic to take a vacation.
If you give this recipe a whirl, don't forget to snap a pic and tag me on Instagram using #AIpoweredrecipes – I love seeing your creations!
Now go forth and enjoy this delicious salad! You deserve it!