Description
A vibrant and refreshing Fall Salad featuring crisp romaine lettuce, Belgian endive, sweet Anjou pears, toasted walnuts, and creamy Gorgonzola cheese, all tossed in a tangy homemade cranberry vinaigrette. This colorful dish offers a perfect balance of flavors and textures, ideal for autumn gatherings or a light, elegant meal.
Ingredients
Scale
For the 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
For the 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
- ½ cup toasted walnuts, chopped
- ½ cup crumbled Gorgonzola cheese
Instructions
- Prepare the Cranberry Vinaigrette: Combine cider vinegar and fresh cranberries in a saucepan and cook over medium heat until the cranberries soften and burst, releasing their juices. Remove from heat and add olive oil, white sugar, kosher salt, and freshly ground black pepper to the mixture. Transfer the mixture to a blender and blend until smooth. Refrigerate the vinaigrette until thoroughly chilled before serving.
- Prepare the Pears: Core one red Anjou pear and julienne it into thin strips for garnishing. Core the other pear and dice it into small cubes to mix into the salad.
- Assemble the Salad: In a large bowl, combine the torn romaine lettuce, chopped Belgian endive, diced pear, toasted walnuts, and crumbled Gorgonzola cheese. Drizzle enough of the chilled cranberry vinaigrette over the salad to coat all ingredients evenly. Toss gently to combine and distribute the dressing.
- Serve the Salad: Divide the tossed salad among individual plates. Garnish each serving with the julienned pear strips and additional toasted walnuts if desired for extra texture and presentation. Serve immediately to enjoy the fresh, crisp flavors.
Notes
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned. Allow them to cool before adding to the salad.
- You can substitute the Gorgonzola cheese with blue cheese or feta for a similar tangy flavor.
- If fresh cranberries are not available, frozen cranberries can be used; thaw slightly before cooking.
- The vinaigrette can be prepared a day ahead and stored in the refrigerator to enhance flavor melding.
- Adjust sugar quantity in the vinaigrette based on your preferred sweetness level.
- This salad is best served chilled to preserve the crispness of the greens.
Nutrition
- Serving Size: 1 salad serving
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg
