Waldorf with roasted grapes and fennel
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Hannah Hughes
Waldorf with roasted grapes and fennel
A retro classic with roasted grapes for a burst of sweetness and fennel for added crunch
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
278Kcal
Fat
19gr
Saturates
3gr
Carbs
19gr
Sugars
17gr
Fibre
5gr
Protein
6gr
Salt
0.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 250g red seedless grapes
- 100g walnut halves
- 2 sticks celery, sliced (any leaves reserved)
- 1 fennel bulb, cored and thinly sliced
- 1 apple, thinly sliced
- ½ x 200g pack speciality radishes, thinly sliced
- 1 x 140g pack red chicory, roughly chopped
- ½ x 20g pack chives, finely chopped
- crusty bread, to serve (optional)
For the dressing
- 2 tbsp Greek-style natural yogurt
- 1 tbsp mayonnaise
- juice of 1 lemon
- 2 tsp Dijon mustard
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the grapes on one side of a large baking tray. Roast for 20 minutes, adding the walnuts to the other side of the tray for the final 10 minutes. Leave to cool for about 10 minutes.
- Meanwhile, mix together the yogurt, mayonnaise, lemon juice and mustard with salt and black pepper in a large bowl. Add the celery, fennel, apple, radishes and chicory. Toss well to coat and then transfer to a serving platter. Roughly chop the walnut halves, then scatter over the salad with the grapes. Scatter with the chives and any celery leaves, then serve with bread alongside, if liked.
