Roasted Grape, Fennel & Radicchio Salad

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
The rich hues of the radicchio and roasted grapes contrasted with the earthy green olives and golden caramelized fennel create a color palette that makes my heart happy. A celebration of the season, as summer fades to fall – this salad is everything we are loving at the moment.


Total Cooking Time


Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
Serves 4
1 lb
I recommend a dark type of grape
Large Fennel Bulb, sliced
tough core removed from each wedge, while still leaving wedge intact
1 head
leaves separated and torn into bite-size pieces
1/2 cup
Castelvetrano Olives
pitted and torn into pieces
Vegan Burrata Ricotta
8 oz
Vegan Cream Cheese
8 oz
Vegan Ricotta Cheese
to taste
Extra-Virgin Olive Oil
to taste
Fennel White Balsamic Reduction
1/2 cup
White Wine Vinegar
1/4 cup
Agave Syrup
1 tsp
Fennel Seeds

Author's Notes

I like to roast the grapes while they are still attached to the vine. It is very easy to remove them from the vine after they are roasted. You can serve them still attached to the vine for a beautiful presentation, you and those you serve will just have to slip them off of the vine with their fork before diving in to eat!


Step 1
Preheat oven to 400 degrees F (205 degrees C) and line two quarter sheet pans with parchment paper.
Step 2
Arrange grapes onto one of the parchment-lined sheet pans, drizzle grapes with olive oil and season with a pinch of salt.
Step 3
Arrange the thinly sliced Fennel Bulb (1) on the other parchment-lined sheet pan and drizzle with olive oil and season with a pinch of salt.
Step 4
Roast Grapes (1 pound) and fennel in the oven.
Step 5
While the grapes and fennel roast start the white balsamic reduction. Add White Wine Vinegar (1/2 cup), Agave Syrup (1/4 cup), and Fennel Seeds (1 teaspoon) to a small saucepan and whisk to combine
Step 6
Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to about 1/3 cup. The mixture should be thickened and coat a spoon when adequately reduced. Pour the reduction into a small dish and reserve.
Step 7
Remove the grapes after 20-25 minutes. They should have started to release their juices and the skin will look wrinkly.
Step 8
Continue roasting the fennel for another 10 minutes, until it has softened and looks slightly caramelized.
Step 9
While the grapes and fennel cool, mix the Vegan Ricotta Cheese (8 ounce) and Vegan Cream Cheese (8 ounce) cheese together in a bowl until the mixture is well combined and smooth.
Step 10
Arrange the torn Radicchio (1 head) onto a large platter. Drizzle the radicchio with Extra-Virgin Olive Oil (to taste). Add caramelized fennel over the top of the radicchio.
Step 11
Next, add dollops of the vegan burrata ricotta (you should have about 1/2 of the bowl leftover). Add the roasted grapes and Castelvetrano Olives (1/2 cup).
Step 12
Drizzle the finished salad with the fennel white balsamic reduction and garnish with Coarse Salt (to taste).

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