[RECIPE] Roasted Mushroom, Fennel & Grape Salad

This Roasted Mushroom, Fennel & Grape Salad recipe is a masterclass in unexpected flavour combinations, where the earthy depth of caramelised mushrooms meet the anise-perfumed sweetness of roasted fennel, all punctuated by “burst-in-your-mouth” grapes that have been blistered to perfection.

It’s warm, vibrant, and sophisticated—the kind of dish that turns a simple lunch into a gourmet experience and makes a stunning centerpiece for any dinner table.

Ingredients

• 4 medium fennel bulbs
• 500g pink grapes, seedless
• 500g white button mushrooms, sliced in half
• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 300g mixed leaf lettuce of choice
• Handful Italian parsley leaves
• Handful fennel fronds, for garnish
• Salt and crushed pink peppercorns, to taste
• Olive oil, for cooking

White button mushrooms offer a meaty texture, and are an excellent source of selenium, a powerful antioxidant that helps support the immune system and protects cells from damage. Mushrooms are also one of the few non-fortified dietary sources of vitamin D (especially when exposed to UV light), which is essential for bone health and calcium absorption. Low in calories but high in B vitamins like riboflavin and niacin, they provide a nutrient-dense punch that supports energy metabolism and heart health.

Method

1. Preheat oven to 200˚C, with the fan on.
2. Slice the fennel bulbs into chunky, thick slices.
3. Arrange the slices on a large baking tray in a single layer.
4. Drizzle a little olive oil over the fennel and season well with salt and pepper.
5. Roast for about 25 minutes until the fennel is very tender and golden.
6. Remove the fennel from the baking tray and keep at room temperature (if your oven is large enough, you can roast all veg simultaneously).
7. Using scissors, slice grapes into small bunches.
8. Add the grapes to the baking tray and season with a little salt and pepper.
9. Bake for 10 minutes until just blistering.
10. Toss mushrooms in a bowl with the olive oil, garlic, red wine vinegar, and Dijon mustard.
11. Season lightly and mix well.
12. Add the mushrooms to the roasting tray with the grapes and continue to roast together until the mushrooms are tender and the grapes are soft and juicy. About 7 minutes.
13. Allow mushrooms and grapes to cool slightly to avoid making the lettuce wilt.
14. To serve, combine lettuce and parsley on a serving platter, tuck the roasted fennel amongst the leaves, dot the roasted grapes in little bunches all over the salad, and finish with the mushrooms.
15. Drizzle a little of the roasting juices as a dressing.
16. Garnish with pink peppercorns and fennel fronds and serve warm.

Image and recipe provided by The South African Mushroom Farmers’ Association