This Warm Fennel Salad recipe features roasted fennel, grapes, white beans and feta cheese. It’s the perfect, 30-minute vegetarian side dish!
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As an advocate for the under-appreciated vegetables of the world, I want to devote at least one recipe this season to fennel.
This delicious, bulbous veg is known for its signature anise taste. It’s a common ingredient in Italian cuisine, and fennel seeds are often used to flavor sausage and fish.
But here in the Veg World, I have something else in mind for fennel…a delicious, comforting Warm Fennel Salad. With some sweet roasted grapes, creamy white beans, and salty feta cheese thrown in there for good measure!
If you trust me, jump straight to the recipe and give this fennel side dish a try. I know you will LOVE it. But if you want to learn a little bit more about fennel first, read on…
Fennel is a flowering plant with a bulb, stalk, and frond. It has a subtle yet distinct licorice flavor, which is most pronounced in its bulb. In fact, fennel bulbs are usually the only part of the plant used in recipes.
Fennel stalks have a bitter taste and are typically not used in cooking (however, they can take the place of celery in soups and stews). And the wispy, herb-like frond can be used to finish or garnish dishes.
What does roasted fennel taste like?
Roasting fennel makes the licorice flavor even more delicate. So even if you do not like black licorice, you can still (and hopefully will!) enjoy this recipe.
How to Make Roasted Fennel for Warm Fennel Salad
- Slice off the fennel stalks, but reserve the fronds for garnish. Cut the bulb into quarters and use your fingers to remove and discard the core. Slice the quarters into thin, half-moon pieces.
- Toss in olive oil, salt, and pepper. Transfer to a lined baking sheet and roast for 20-30 minutes at 425 degrees F.
For this warm fennel salad recipe, I also roasted the grapes and white beans on the same baking sheet as the fennel.
Once these ingredients are finished cooking, add some feta cheese and a simple olive oil/lemon juice drizzle. Easy peasy!
Want to try another fennel recipe? Check out the Simple Shaved Carrot and Fennel Salad and Lemony Fennel Lentil Salad with Parsley while you’re here.
- Serve with fish, pork, or chicken. Warm Fennel Salad pairs especially well with baked or poached white fish.
- Leftovers can be stored in an airtight container in the fridge for 2-4 days. Enjoy cold or reheat in the microwave for 1-2 minutes.
- Depending on your oven, the white beans may dry out if they stay in there for too long. To prevent this, you can add the white beans to the baking sheet halfway through the roasting time.
For some other roasted vegetable side dish recipes, check out the Roasted Turnips and Pears with Rosemary Honey Butter, Roasted Delicata Squash and Kale, and Crispy Roasted Fingerling Potatoes. You may also find my Guide to Vegetable Roasting Times helpful.
If you make this recipe, remember to rate/review it using the stars in the recipe card or in the comments section!
Warm Fennel Salad with Grapes and Feta
- 1 fennel bulb - cored and cut into ¼" slices
- 1 cup red grapes - washed
- 1 15.5 oz can white beans - drained and rinsed
- 1 to 2 tablespoon olive oil
- ⅓ cup crumbled feta cheese
- Lemon juice - to taste
- Sea salt - to taste
- Ground black pepper - to taste
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prepare the fennel, grapes and white beans and transfer them to the lined baking sheet. Toss them in olive oil and spread them out evenly on the sheet. Bake for 20 to 25 minutes or until the grapes are wrinkled and the fennel is tender.
- Remove from oven and transfer to a serving bowl. Add the feta cheese, another drizzle of olive oil, and a squeeze of lemon juice. Toss and season with salt and pepper to taste. You can also garnish the dish with the fennel fronds. Enjoy!
- Serve with fish, pork, or chicken.
- Store leftovers in an airtight container in the fridge for 2-4 days. Enjoy cold or reheat for 1-2 minutes in the microwave.
- The white beans may dry out while roasting, depending on your oven. To prevent this, you can add the white beans to the baking sheet halfway through the roasting time instead of at the beginning.
I loved this. I had some leftover fennel which I didn’t want to go to waste and I loved it. Roasting the fennel really mellowed the fennel and the grapes added the right amount of sweetness. I had dried navy beans and I threw those in the instant pot for 1 hr 20 mins. Canned would have been easier, but this is what I had and I loved that I didn’t need to go to the store. I replaced the feta with bleu cheese as that is what I had and it was great! Definitely will make this again.
Lizzie Streit, MS, RDN
Hi Jill, I’m so glad you enjoyed the recipe! It sounds like you made some great substitutions! Thanks for leaving your tips and a review!