Autumn Harvest Salad with Cranberry Vinaigrette and Gorgonzola

Recipe Collection: Salads

Autumn Harvest Salad with Cranberry Vinaigrette and Gorgonzola elevates your fall gatherings with a tangy cranberry vinaigrette that beautifully balances the sweetness of fresh pears and the bold flavor of Gorgonzola cheese. This vegetarian dish is perfect for Thanksgiving or any autumn celebration. With walnuts included, it’s a delightful mix of textures and flavors that will impress your guests.

This versatile salad can be served as a starter or a side, making it a great addition to any meal. Easily find this recipe on easyChef Pro, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and enjoy step-by-step guidance to create a stunning dish!

Overview

This vibrant fall salad features a tangy cranberry vinaigrette that perfectly complements the sweetness of pears and the richness of Gorgonzola cheese. It's an ideal starter for a festive Thanksgiving dinner or any autumn gathering.

Diet Type

Vegetarian

Allergies

Walnuts, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 20 minutes

Ingredients

• 0.5 Cups cider vinegar
• 0.25 Cups fresh cranberries
• 0.25 Cups olive oil
• 2 Teaspoons white sugar
• 0.125 Teaspoons kosher salt
• 1 Pinch freshly ground black pepper, to taste
• 2 Heads romaine lettuce, torn
• 2 Medium heads Belgian endive, sliced
• 1 Red Anjou pear, julienned
• 1 Red Anjou pear, sliced
• 0.5 Cups toasted walnuts, chopped
• 0.5 Cups Gorgonzola cheese, crumbled

Steps

1. Combine the cider vinegar and fresh cranberries in a saucepan. Cook over medium heat until the cranberries soften.
2. Remove from heat and add olive oil, sugar, salt, and pepper. Place the mixture in a blender and blend until smooth. Refrigerate until chilled.
3. Core and julienne one pear, and core and slice the other.
4. In a large bowl, combine the romaine lettuce, Belgian endive, sliced pears, walnuts, and Gorgonzola cheese.
5. Drizzle the salad with enough cranberry vinaigrette to coat and toss well.
6. Divide the salad among plates and garnish with julienned pear. Top with additional walnuts if desired.

Enjoy your homemade Autumn Harvest Salad with Cranberry Vinaigrette and Gorgonzola!