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Roasted Fennel, Pear and Arugula Salad with Balsamic-Grape

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Welch's
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This delicious salad is enhanced with a homemade balsamic-grape dressing.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
30 min
Recipe Ready Time
Ready In
45 min
Recipe Servings
Servings
4

Ingredients
DRESSING
1/2 cup Welch’s 100% Grape Juice
1/4 cup olive oil
1/2 cup Kefir Plain Lowfat Yogurt
1 tbsp balsamic vinegar
1 tbsp Kikkoman Lime Ponzu Sauce
1 tbsp minced garlic
Dash of cayenne pepper
Salt and pepper to taste

 SALAD
5 cups baby arugula, washed and dried
1 tsp olive oil
1 pear, cored and quartered
1 fennel bulb, cored and quartered
1 small red onion, halved and sliced
1 tbsp Chia seeds

Directions
Preheat oven to 400° F.

Make the dressing: Whisk all ingredients for dressing in a bowl. Set aside.

In a small, rimmed baking sheet, drizzle olive oil over fennel and season with salt and pepper. Cover with foil and bake for 15 minutes.

Uncover, turn fennel over, add pears cut side up and bake for another 15 minutes or until fennel is tender. Transfer to a plate.

Thinly slice fennel and dice pears.

Combine arugula and onion in a large bowl. Add fennel and pears, and toss gently.

Toss salad with half the dressing.

Sprinkle with Chia seeds and serve with additional dressing on the side.





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