This salad is arugula, halved red grapes, crumbled Gorgonzola, and toasted hazelnuts, dressed with olive oil and balsamic glaze. It takes 20 minutes start to finish. The main reason to make it on a weeknight is that the whole thing comes together while the hazelnuts are still warm from the pan.
Why this recipe works
Two things make this salad land well. First, toasting the hazelnuts in a dry skillet drives off moisture and concentrates their flavor โ skip that step and they taste flat against the Gorgonzola. Second, the dressing is just olive oil and balsamic glaze, which is thick enough to coat arugula without pooling at the bottom of the bowl. Arugulaโs natural bitterness does real work here: it keeps the sweetness of the grapes and the richness of the cheese from tipping the whole salad in one direction. Dress it at the table โ a pre-dressed salad goes limp fast.
About the ingredients
- Gorgonzola: There are two styles โ Gorgonzola dolce (young, creamy, mild) and Gorgonzola piccante (aged, crumbly, sharper). Either works, but dolce melts into the dressing more and piccante holds its shape better as a topping. Use whichever you can find.
- Balsamic glaze vs. balsamic vinegar: The recipe calls for glaze, not vinegar. Glaze is reduced and syrupy, so it clings to the leaves. Plain balsamic vinegar will run straight to the bottom โ if thatโs all you have, simmer it in a small pan for a few minutes until it thickens slightly.
- Hazelnuts: Pre-toasted hazelnuts from the store are fine in a pinch, but theyโre often over-salted. Raw hazelnuts toasted at home give you more control over flavor and salt level.
Troubleshooting
- Hazelnuts taste bitter: The papery skin on hazelnuts can turn bitter with heat. After toasting, tip them onto a clean kitchen towel, fold it over, and rub firmly โ most of the skin comes off in under a minute.
- Salad tastes flat: Gorgonzola is salty but arugula and grapes need seasoning too. Taste a leaf on its own after dressing and add salt if needed โ under-seasoned greens make the whole bowl seem dull.
- Grapes are watery and dilute the dressing: Halve the grapes and let them sit on a paper towel for a few minutes before adding them. This removes surface moisture that would otherwise thin the olive oil and glaze.
- Arugula wilts before serving: Make sure the arugula is fully dry after washing. Wet leaves dilute the dressing and collapse faster. A salad spinner is the quickest fix; patting dry with a towel also works.
- Cheese clumps in one spot: Crumble the Gorgonzola over the salad last, after tossing everything else. Adding it early means it gets smeared by the toss rather than staying as distinct pieces.
Leftovers and meal prep
Once dressed, this salad does not keep well โ the arugula softens within an hour and the grapes weep into the dressing. If you want to prep ahead, store the toasted hazelnuts at room temperature in a small container (theyโll stay crisp for up to three days), keep the crumbled Gorgonzola covered in the fridge, and leave the arugula and grapes separate and undressed. Everything comes together in under two minutes when youโre ready to eat. Leftovers that have already been dressed are edible the next day but the texture will be noticeably softer โ best treated as a quick lunch rather than something youโd serve to anyone else.
Grapes and Gorgonzola Salad with Hazelnuts
Ingredients
- 200 grams red grapes halved, preferably seedless and organic
- 100 grams Gorgonzola cheese crumbled
- 50 grams hazelnuts toasted and roughly chopped
- 100 grams arugula fresh, washed and dried
- 2 tablespoons olive oil high quality
- 1 tablespoon balsamic glaze
- 1 pinch sea salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Begin by toasting the hazelnuts. Place them in a dry skillet over medium heat for about 5 minutes, or until they become fragrant and slightly golden. Keep a watchful eye to prevent burning.
- In a large salad bowl, combine the arugula, halved grapes, crumbled gorgonzola, and toasted hazelnuts.
- Drizzle the salad with extra-virgin olive oil and balsamic glaze. Toss gently to combine, ensuring the ingredients are evenly coated.
- Season the salad with a pinch of sea salt and freshly ground black pepper to taste. Taste and adjust the seasoning if necessary.
Notes
Nutrition
Common questions
Can I use a different blue cheese instead of Gorgonzola?
Yes โ Roquefort or Stilton both work. Theyโre sharper and saltier than Gorgonzola dolce, so use a little less and taste as you go.
Do I have to toast the hazelnuts, or can I skip it?
Toasting is worth the five minutes. Raw hazelnuts have a starchy, muted flavor that gets lost next to Gorgonzola and balsamic glaze โ toasting brings out their natural oils and gives them the crunch that makes them count in the salad.
Can I make this into a more filling main dish?
Add sliced prosciutto or a handful of cooked white beans to keep it in the same flavor family. Both add substance without changing the balance of the existing ingredients.