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Fennel salad with grapes, pistachio, mint and lemon recipe

Fennel salad with grapes, pistachio, mint and lemon recipe

11 ratings

Try this elegant fennel salad for a fresh starter or side dish to impress friends and family. The unusual combination of flavours and textures really works: sweet roasted grapes, fragrant fennel and crunchy pistachios are brought together with a peppery mustard dressing for a healthy salad recipe ready in just 20 minutes. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 258 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g red grapes, stems removed
  • 3 tbsp extra virgin olive oil
  • 2 tsp caraway seeds
  • 1 tbsp Dijon mustard
  • ½ lemon, juiced
  • 3 fennel bulbs, finely sliced
  • 85g watercress
  • 15g fresh mint, finely chopped
  • 60g pistachios, roughly chopped

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    2g 11%
  • Sugars

    21g 23%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 22.8g Protein 6.3g Fibre 2.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the grapes, 1 tbsp of the oil and half the caraway seeds on a baking tray and toss to combine. Roast for 12-15 mins until the grapes have burst and are starting to wrinkle. Remove from the oven and set aside to cool, reserving any juices from the tray.
  2. To make the dressing, place 2 tbsp of reserved juice from the tray in a bowl. Add the mustard, lemon juice, remaining oil and caraway seeds. Whisk well to combine.
  3. Toss together the fennel, watercress and mint in a large bowl. Tip onto a serving platter, top with the roasted grapes and scatter with the pistachios. Drizzle with the dressing just before serving.

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