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Radicchio Salad with Roasted Grapes, Gorgonzola & Walnuts

Description
Ingredients
Method
DIFFICULT RATING
TIME
30 minutes
SERVES
4

This autumn inspired radicchio salad combines roasted red grapes, creamy gorgonzola, toasted walnuts, and a tangy balsamic dressing for a bold, balanced dish that’s perfect as a side or light main. Simple to make, but packed with flavour and texture.

1 head radicchio, chopped or separated into leaves
1 cup seedless red grapes, halved
100g gorgonzola cheese, crumbled
½ cup walnuts, toasted
2 tbsp pumpkin seeds (optional, for extra crunch)
1 tbsp olive oil (for roasting)
Salt & pepper to taste

Balsamic Dressing
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
Pinch of salt

  1. Preheat your oven to 200°C (400°F). Toss the grape halves with a little olive oil, salt, and pepper. Spread on a baking tray and roast for 15–20 minutes until softened and slightly caramelised.
  2. While the grapes roast, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool.
  3. In a small bowl or jar, whisk together balsamic vinegar, honey, mustard, salt, and olive oil until emulsified.
  4. Arrange the radicchio on a serving platter. Top with roasted grapes, toasted walnuts, pumpkin seeds (if using), and crumbled gorgonzola.Drizzle generously with the balsamic dressing.
  5. Best enjoyed fresh while the grapes are still slightly warm and the cheese just begins to soften.
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