Fall Salad Recipe

Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive); 3 each pears bartlett or comice; 12 wholes walnuts; 1 x walnut oil optional; 4 ounces gorgonzola cheese crumbled; 10 Branches chervil or parsley; 1 x black pepper freshly milled; 1 1/2 tablespoons champagne vinegar or pear, or to taste; 1 x salt; 3 tablespoons olive oil, extra-virgin; 3 tablespoons walnut oil

Servings: persons

8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive)
3 each pears bartlett or comice
12 wholes walnuts
1 x walnut oil optional
4 ounces gorgonzola cheese crumbled
10 Branches chervil or parsley
1 x black pepper freshly milled
1 1/2 tablespoons champagne vinegar or pear, or to taste
1 x salt
3 tablespoons olive oil, extra-virgin
3 tablespoons walnut oil

1
SEPARATE LEAVES OF WHICHEVER type of green you're using.
2
If using escarole or curly endive, use just the pale inner leaves.
3
(Outer leaves can be sauteed with garlic and chile-- delicious!)
4
Gently cut or tear leaves into attractive pieces, wash and dry them and set aside.
5
To cut pears, stand them upright and slice off a round from the side.
6
Work your way around the pear, slicing it thinly into crescent-shaped pieces.
7
If walnuts are really fresh, simply crack them and break them into quarters and eighths.
8
If they aren't so fresh, toss them in a little walnut oil and toast them at 350F (180C) until lightly roasted, about 7 minutes.
9
Prepare vinaigrette and use half of it to dress the leaves.
10
Set them on salad plates.
11
Dress pears with remaining vinaigrette and settle them into leaves.
12
Scatter walnuts over salad along with cheese.
13
Garnish with chervil and dust lightly with pepper.
14
VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils.
15
Adjust oil or vinegar to get the balance you like.

2511

kcal

Calories

242

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive), 3 each pears bartlett or comice, 12 wholes walnuts, 1 x walnut oil optional, and more.

Yes, Fall Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions