Warm Roasted Grape & Fennel Salad (AIP, Paleo)

Warm Roasted Grape & Fennel Salad (AIP, Paleo)


A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette. While I’ve never really been a “fruit on salad” person, these roasted grapes are such a nice touch – the roasting brings out a rich flavor to the grapes and complements the fennel perfectly.


So simple with just roasted fennel and red seedless grapes, sliced tigernuts, topped on arugula with a simple vinaigrette, this salad is ready to eat in thirty minutes. Feel free to add any leftover protein like shredded or grilled chicken for a balanced meal.


Ingredients for Warm Roasted Grape & Fennel Salad:

  • Red seedless grapes
  • Fennel
  • Thyme
  • Sea salt
  • Olive oil
  • Balsamic vinegar
  • Maple syrup (optional)
  • Arugula
  • Leftover shredded or grilled chicken (optional)
  • Sliced tigernuts (optional)

RECOMMENDATIONS

  • Make sure you use grapes that are seedless (otherwise it won’t be very fun eating this salad!) You can also try this with black grapes instead of red grapes.
  • If you using fresh thyme instead of dried, use 1 tbsp to match the flavor.
  • Feel free to swap the arugula for your favorite different leafy green like spinach or baby kale.
  • Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.

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Warm Roasted Grape & Fennel Salad (AIP, Paleo)

: 2-3
: 10 min
: 20 min
: 30 min
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A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette.

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Ingredients
  • 1 1/2 cups red seedless grapes
  • 2 medium fennel bulb, sliced
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil (plus for extra for tossing)
  • 3-4 tbsp balsamic vinegar
  • 1/2 tbsp maple syrup (optional)
  • 4 cups arugula
  • 2 tbsp sliced tigernuts (optional)
  • Leftover shredded or grilled chicken
Directions
  • Step 1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Step 2 Clean grapes and set aside in a medium bowl. Core and cut the fennel into 1/4″ slices. Add fennel to the bowl with grapes and toss with olive oil, thyme, and salt. Place the baking sheet into the oven and bake for 15-20 minutes.
  • Step 3 While the grapes and fennel are roasting, prepare the vinaigrette. In a small mason jar, add the olive oil, balsamic vinegar, maple syrup, and a pinch of salt. Close the lid tightly and shake vigorously to mix.
  • Step 4 In a large bowl, add the arugula and top with roasted grapes and fennel, sliced tigernuts, chicken, and drizzle with the dressing (add as much as you like and save the rest).

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