Healthy Recipe – Fall Salad


Fall salad with cranberries, pear & walnuts


As I’ve been searching for healthy recipes to make this fall, I came across one that I wanted to share. I made this recipe last night and it was delicious, and very nutritious as well (see nutritional information below). I would also like to share the wonderfulness of the site, because it allows you to input how many servings you want to make, and then it customizes the ingredient quantities accordingly!


Ingredients -serves 8

1/2 cup cider vinegar (or substitute half with apple cider vinegar)
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar (decrease if using sweetened dried cranberries)
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper

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
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese


1.In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

2.Core and julienne one pear, core and dice the other.

3.In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

4.Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well



Serving Size 1/8 of a recipe
Servings Per Recipe 8

Amount Per Serving  
** Calories 166
** Calories from Fat 93

  % Daily Value *
** Total Fat 10.3g 16 %
** Saturated Fat 2.9g 15 %
** Cholesterol 11mg 4 %
** Sodium 171mg 7 %
** Potassium 675mg 19 %
** Total Carbohydrates 15.2g 5 %
** Dietary Fiber 7.2g 29 %
** Protein 5.1g 10 %
** Sugars 6.6g  
** Vitamin A 155 %
** Vitamin C 51 %
** Calcium 20 %
** Iron 21 %
** Thiamin 20 %
** Niacin 9 %
** Vitamin B6 6 %
** Magnesium 13 %
** Folate 166 %


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Bon apetite!


Cynthia Barker

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