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Grape & Fennel Salad

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Crunchy fennel and celery are combined with grapes in this delicious salad recipe.”


    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons champagne vinegar or white-wine vinegar
    • ½ teaspoon fennel seeds, lightly crushed
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper, divided
    • 5 cups red and green seedless grapes (about 1¾ pounds), halved
    • 1 large fennel bulb, halved, cored and thinly sliced
    • 3 stalks celery, thinly sliced on the diagonal
    • 4 scallions, thinly sliced on the diagonal
    • 3 tablespoons slivered almonds, toasted (see Tip)


  • 1 Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.
  • Tip: To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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