Description
This vibrant Fall Harvest Salad combines the slightly bitter flavors of radicchio and endive with peppery arugula, sweet Bosc pears, crunchy toasted walnuts, and creamy Gorgonzola cheese. Tossed in a maple balsamic vinaigrette, it offers a perfect balance of autumnal flavors and textures for a refreshing, elegant salad that can be served as a light meal or a side dish.
Ingredients
Units
Scale
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 radicchio (about 8 oz), quartered, core removed, thinly sliced
- 2 endive heads, ends trimmed, sliced lengthwise, then 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
Flavor Variations and Optional Add-Ins:
- 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 the mixture is evenly combined. Gradually drizzle in the walnut or 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, endive, baby arugula, and chopped toasted walnuts into the bowl containing the vinaigrette. Toss gently but thoroughly to ensure the greens and nuts are evenly coated with the dressing.
- Add Pears and Cheese: Arrange the pear quarters evenly over the dressed salad, then sprinkle the crumbled Gorgonzola cheese on top. Serve the salad immediately to maintain the crisp textures and fresh flavors.
Notes
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant and lightly browned. Let cool before chopping.
- For added protein, top the salad with shredded roast chicken.
- Optional additions like pomegranate arils, sliced apples, or roasted beets add extra color and flavor variations.
- Use slightly firm Bosc pears to avoid mushiness in the salad.
- Adjust the amount of maple syrup in the vinaigrette based on your preferred level of sweetness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
