This Roasted Mushroom, Fennel & Grape Salad recipe is a masterclass in unexpected flavour combinations, where the earthy depth of caramelised mushrooms meet the anise-perfumed sweetness of roasted fennel, all punctuated by “burst-in-your-mouth” grapes that have been blistered to perfection.
It’s warm, vibrant, and sophisticated—the kind of dish that turns a simple lunch into a gourmet experience and makes a stunning centerpiece for any dinner table.
Ingredients
- 4 medium fennel bulbs
- 500g pink grapes, seedless
- 500g white button mushrooms, sliced in half
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 300g mixed leaf lettuce of choice
- Handful Italian parsley leaves
- Handful fennel fronds, for garnish
- Salt and crushed pink peppercorns, to taste
- Olive oil, for cooking
White button mushrooms offer a meaty texture, and are an excellent source of selenium, a powerful antioxidant that helps support the immune system and protects cells from damage. Mushrooms are also one of the few non-fortified dietary sources of vitamin D (especially when exposed to UV light), which is essential for bone health and calcium absorption. Low in calories but high in B vitamins like riboflavin and niacin, they provide a nutrient-dense punch that supports energy metabolism and heart health.
Method
- Preheat oven to 200˚C, with the fan on.
- Slice the fennel bulbs into chunky, thick slices.
- Arrange the slices on a large baking tray in a single layer.
- Drizzle a little olive oil over the fennel and season well with salt and pepper.
- Roast for about 25 minutes until the fennel is very tender and golden.
- Remove the fennel from the baking tray and keep at room temperature (if your oven is large enough, you can roast all veg simultaneously).
- Using scissors, slice grapes into small bunches.
- Add the grapes to the baking tray and season with a little salt and pepper.
- Bake for 10 minutes until just blistering.
- Toss mushrooms in a bowl with the olive oil, garlic, red wine vinegar, and Dijon mustard.
- Season lightly and mix well.
- Add the mushrooms to the roasting tray with the grapes and continue to roast together until the mushrooms are tender and the grapes are soft and juicy. About 7 minutes.
- Allow mushrooms and grapes to cool slightly to avoid making the lettuce wilt.
- To serve, combine lettuce and parsley on a serving platter, tuck the roasted fennel amongst the leaves, dot the roasted grapes in little bunches all over the salad, and finish with the mushrooms.
- Drizzle a little of the roasting juices as a dressing.
- Garnish with pink peppercorns and fennel fronds and serve warm.
Image and recipe provided by The South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
