Description
A vibrant and refreshing Fall Harvest Salad featuring a mix of radicchio, endive, arugula, toasted walnuts, ripe Bosc pears, and creamy Gorgonzola cheese, all tossed in a sweet and tangy maple balsamic vinaigrette. Perfect as a light lunch or elegant side dish.
Ingredients
Units
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Maple Balsamic Vinaigrette:
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated with a microplane
- 2 tablespoons walnut oil or extra virgin olive oil
- Freshly ground black pepper, to taste
- Kosher salt, to taste
For the Salad:
- 1 small head of radicchio (about 8 oz), quartered, core removed, and thinly sliced
- 2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
- 2 packed cups baby arugula
- 1/2 cup chopped toasted walnuts
- 2 ripe, but slightly firm Bosc pears, cored and cut into quarters
- 4 ounces high-quality Gorgonzola cheese, crumbled into small pieces
Optional Add-Ins and Variations:
- Shredded roast chicken
- Pomegranate arils
- Sliced apple
- Roasted beets
Instructions
- Prepare the Vinaigrette: In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and grated garlic until evenly combined. Slowly pour in the walnut oil or extra virgin olive oil while whisking continuously to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste.
- Assemble the Salad: Add the thinly sliced radicchio, sliced endive, baby arugula, and toasted walnuts to the bowl containing the vinaigrette. Gently toss everything together to ensure the greens and nuts are evenly coated with the dressing.
- Serve: Divide the salad among four plates or bowls. Top each serving with the pear quarters and sprinkle crumbled Gorgonzola cheese evenly over the salad. Serve immediately to enjoy the fresh crispness of the greens and the balance of sweet and tangy flavors.
Notes
- To toast walnuts, spread them evenly on a baking sheet and toast in a preheated 350°F (175°C) oven for about 8-10 minutes, stirring occasionally until fragrant and lightly browned.
- For added protein, consider adding shredded roast chicken as an optional ingredient.
- Optional add-ins like pomegranate arils, sliced apples, or roasted beets can provide extra color and flavor variety.
- Use fresh pears that are ripe but still slightly firm to maintain texture in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
