Salt & Wind Travel

Grape and Fennel Arugula Salad with Savory Granola Recipe

Granola in our salad is a total obsession over here at Salt and Wind and never more than this time of year. That’s to say when we’re all doing our best to resolve to eat and exercise better and more, we’re all about salads. But that plan can get boring in a minute without, well, some sort of plan. Ours is to switch up each salad and make sure there’s always something a little indulgent from a great cheese to loads of avocado, or, in this case this crunchy Grape and Fennel Arugula Salad with Savory Granola recipe, that’s got any old crouton beat. 

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Grape and Fennel Arugula Salad with Savory Granola Recipe

Grape and Fennel Arugula Salad with Savory Granola Recipe

This Grape and Fennel Arugula Salad has a crunchy savory garnola topping that has standard croutons beat!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine American
Servings 6 Servings
Calories 251 kcal


For The Savory Granola:

  • 1 1/2 cups old-fashioned oats
  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup finely grated Parmesan cheese plus more for garnish
  • kosher salt
  • 1 egg white beaten
  • 2 teaspoons low-sodium soy sauce
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

For The Buttermilk Dressing:

  • 1/2 cup plain yogurt or buttermilk
  • 1/3 cup Crema or sour cream
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon granulated sugar
  • kosher salt
  • Freshly ground black pepper

For The Salad:

  • 6 ounces baby spinach, kale, or chard
  • 1 cup halved red grapes
  • 1 medium fennel bulbs halved, cored, and thinly sliced


  • Make The Savory Granola: Heat the oven to 325°F and arrange a rack in the middle and line a baking sheet with parchment paper. Combine oats, pumpkin seeds, cheese, and salt in a large bowl and stir to combine; set aside.
    Place the egg white, oil, and soy in a small bowl and whisk until foamy then pour it over the oats and mix until everything is well coated. Spread the mixture in a thin, even layer on a rimmed baking sheet.
    Bake until golden brown, stirring every 10 minutes, about 30 minutes total. Remove the pan from the oven, place it on a wire rack, and cool the granola completely. (It will crisp up as it cools.)
    (Can be made up to 4 days ahead of time. Store at room temperature in an airtight container until ready to use.)
  • Make The Buttermilk Dressing: Combine buttermilk or yogurt, crème fraîche or sour cream, vinegar, 1 teaspoon of salt, 3/4 teaspoon of pepper, and sugar in a small food processor or bowl and process or whisk until  evenly combined. Taste, adjust seasoning as desired and serve.
    (Can be made up to 4 days ahead of time. Store refrigerated in an airtight container and stir before using.)
  • Assemble The Salad: To serve, arrange greens on a serving dish, top with shaved fennel and grapes, sprinkle granola, and top with shavings of cheese. Pass dressing on the side. 



Serving: 1 servingCalories: 251kcalCarbohydrates: 28gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 11mgSodium: 257mgPotassium: 501mgFiber: 5gSugar: 10gVitamin A: 3012IUVitamin C: 33mgCalcium: 203mgIron: 2mg
Keyword Bright Salad, Easy salad, homemade granola, vegetarian salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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