Pickled grape salad with pear, taleggio and walnuts

Pickled Grape Salad
  • 20 Minutes + Marinating
  • Serves 3
  • Easy

Tangy pickled grapes meet creamy taleggio in this gluten free recipe, the perfect low calorie midweek meal 


  • walnut halves 50g
  • soft brown sugar 2 tbsp
  • red wine vinegar 4 tbsp
  • red grapes 100g, halved
  • watercress 2 handfuls
  • pear 1, peeled, cored and sliced into thin wedges
  • taleggio 200g, sliced


  • STEP 1Heat a frying pan and toast the walnuts, tossing until they are slightly browned and smell nutty, then leave to cool.
  • STEP 2Stir the sugar and vinegar in a bowl, and leave for 5 minutes until the sugar starts to dissolve, then add the grapes and toss. Leave for 10 minutes while you prep the rest of the ingredients.
  • STEP 3Put the watercress onto plates or a sharing platter, then top with the pear and taleggio.
  • STEP 4Drain the grapes but reserve the liquid. Whisk 2 tbsp of olive oil into the pickling liquid. Scatter the grapes over the salad then drizzle over 3-4 tbsp of the dressing and finish with the walnuts.ADVERTISINGinRead invented by Teads

Nutritional Information

  • Kcals421
  • Fat28.4g
  • Saturates12.3g
  • Carbs24.1g
  • Sugars23.9g
  • Fibre3g
  • Protein15.9g
  • Salt1.9g

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