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–+ servings

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Salad, Side
Cuisine American
Diet Vegetarian
Servings 6 Servings
Calories 251 kcal

Equipment

  • Dry Measuring Cups And Spoons
  • Liquid Measuring Cups
  • Rimmed Baking Sheets
  • Parchment Paper
  • Mini Food Processor

Ingredients
  

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

Instructions
 

  • 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. 

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Nutrition

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