Recipes
Roasted Fennel, Pear and Arugula Salad with Balsamic-Grape Dressing

Roasted Fennel, Pear and Arugula Salad with Balsamic-Grape Dressing

4 Total Servings
30 min Cook Time
15 min Prep Time
45 min Total Time

Packing your plate with produce just got tastier with this salad dressed with the goodness of 100% grape juice.

Ingredients

For the Dressing

½ cup Welch’s 100% Grape Juice
¼ cup olive oil
½ cup kefir, low-fat, plain
1 tbsp balsamic vinegar
1 tbsp Kikkoman Lime Ponzu Sauce
1 tbsp minced garlic
Dash of cayenne pepper
Salt and pepper to taste (1/16 tsp each)

For the Salad

5 cups baby arugula, washed and dried
1 tsp olive oil
1 pear, cored and quartered (about 1 cup)
1 fennel bulb, cored and quartered (about 2 cups)
1 small red onion, halved and sliced (about ¾ cup)
1 tbsp chia seeds

Nutrition

Serving Size: 1/4 of salad with 2 tbsp vinaigrette

150 calories
8g total fat
1g saturated fat
99mg sodium
0.6mg cholesterol
20g carbohydrates
3g protein
6g fiber
12g sugar

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Preparation

Steps

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 pear cut side up and bake for another 15 minutes or until fennel is tender. Transfer to a plate.
Thinly slice fennel and dice pear.
Combine arugula and onion in a large bowl. Add fennel and pear, and toss gently.
Toss salad with half the dressing.
Sprinkle with chia seeds and serve with additional dressing on the side

Recipe Created by: Diane Henderiks, RD