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Autumn Salad with Grapes, Walnuts, Pears and Gorgonzola
Anthony Scotto's Autumn Salad + Mushroom Lasagna + Double Chocolate Sponge Cake
Nathan Congleton / TODAY
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Rating:
3.5833333 (12 rated)
Servings:
4-6

This salad has some serious crunch! The toasty walnuts and crisp cabbage give it great texture, while the juicy grapes and ripe pears add a subtle sweetness.

Ingredients

  • Balsamic Dressing

    • 1/2 cup balsamic vinegar
    • 2 teaspoons grain mustard
    • 1 tablespoon minced shallots
    • 3/4 cup vegetable oil
    • 3/4 cup extra virgin olive oil
    • Salt and freshly ground black pepper
  • Salad

    • 1 cup white grapes
    • 1 head red cabbage, thinly sliced
    • 1 Williams pear, cut into cubes
    • 1/2 bag Mesclun greens, cleaned and washed
    • 1 cup walnuts, chopped
    • Salt, freshly ground black pepper and oregano, to taste
    • 1 cup gorgonzola cheese, cut into small cubes

Preparation

For the balsamic dressing:

Place balsamic vinegar, mustard and shallots in a mixing bowl. Whisk in the oils, then season to taste with salt and freshly ground black pepper.

For the salad:

In large bowl, combine all ingredients, and toss with the balsamic dressing. Season with salt, pepper and oregano, if desired. Plate the salad greens and top with crumbled gorgonzola cheese.

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Make Anthony Scotto's delicious mushroom lasagna

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