Description
A vibrant and refreshing Fall Salad featuring romaine lettuce, Belgian endive, red Anjou pears, toasted walnuts, and crumbled Gorgonzola cheese, all tossed in a homemade cranberry vinaigrette—perfect to celebrate the flavors of the season with a delightful balance of sweet and tangy notes.
Ingredients
Scale
Cranberry Vinaigrette
- ½ cup cider vinegar
- ¼ cup fresh cranberries
- ¼ cup olive oil
- 2 teaspoons white sugar
- ⅛ teaspoon kosher salt
- 1 pinch freshly ground black pepper
Salad
- 2 heads romaine lettuce, rinsed, dried, and torn into bite-size pieces
- 2 medium heads Belgian endive, washed, dried, and chopped
- 2 red Anjou pears (1 cored and julienned, 1 cored and diced)
- ½ cup toasted walnuts, chopped
- ½ cup crumbled Gorgonzola cheese
Instructions
- Prepare the Cranberry Vinaigrette: Combine the cider vinegar and fresh cranberries in a saucepan and cook over medium heat until the cranberries soften, about 5 minutes. Remove the pan from heat and stir in the olive oil, white sugar, kosher salt, and freshly ground black pepper. Transfer the mixture to a blender and blend until smooth. Chill the dressing in the refrigerator for at least 15 minutes before serving.
- Prepare the Pears: Core one red Anjou pear and slice it into thin julienne strips. Core the second pear and dice it into small pieces. Set aside for salad assembly and garnish.
- Assemble the Salad: In a large bowl, combine the torn romaine lettuce, chopped Belgian endive, diced pears, toasted walnuts, and crumbled Gorgonzola cheese. Drizzle the cranberry vinaigrette over the salad and toss gently until everything is evenly coated with the dressing.
- Serve: Divide the dressed salad among individual plates. Garnish each serving with the julienned pear strips and additional toasted walnuts if desired. Serve immediately for the freshest taste.
Notes
- For a nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
- The cranberry vinaigrette can be made a day ahead and refrigerated to enhance flavors.
- Use fresh, crisp pears for best texture; avoid overripe fruit to prevent mushiness in the salad.
- Feel free to substitute Gorgonzola with blue cheese or feta if preferred.
- This salad pairs well with roasted chicken or grilled salmon for a complete fall meal.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
