Game of Thrones warned me: Winter is here! Really! I mean, I’ve been in my CaliBubble for a while, but would you believe the rest of the country is not suffering from a record-breaking drought? If you saw the gigantor snowflakes bombing the asphalt outside my pal’s window right now, there’d be no question. It’s full-blown waynter. (And here I thought the Snowpocalypse was just YA for the forthcoming albino zombie takeover. “Just,” of course, being used super loosely because, duh, I would totally read that.)
Anyway. Food! So while I’m here in Minneapolis getting snowed in, I thought yooz guise might want to celebrate summa the fresher flavors of winter with this super refreshing, decidedly seasonal salad. It’s so flippin’ tasty, boyz, you don’t even know. But you will know in approximately 5 minutes, because that’s about how long it’ll take you to prep a grapefruit, chop a pear and bust out your gorg-iest gorg. The bluer the better. (Although if you’re not a blue cheese fan, I’ll endorse a feta substitute. Salty tang, ain’t no thang.)
The other key to the delectably balanced flavors of this salad? Plenty of fresh, verdant parsley (flat-leaf, please!) and good olive oil. Extra-virgin, definitely. Something that lingers with a little peppery heat in the back of your throat? Yep, that’s the one. SIGN. ME. UP.
Oh, and speaking of sign up – have you registered for your chance to win a new 14-CUP Cuisinart Food Processor yet? It’s literally a click away, you guys. And we’ve even extended the deadline through NOON EST on Tuesday, February 25th, so get your click on and tell your buds. Or don’t tell your buds. Who are they to win your food processor? Psht, Mooches.
Alrizzle my pizzles, I’m getting amp’d go FLIPPING SNOW TUBING with my peeps, you go make some baller, kinda-fancy-looking-but-totally-not-fancy-to-make winter salad, and we’ll meet back here in a couple.
(Ok, I went a little nutballs with all the pictures. But damn if she ain’t a looker!)
Grapefruit, Gorgonzola, Pear & Parsley Salad
By Emily Stoffel
Cook time: 5 mins | Serves 2
- 2 large pears, cored and chopped into about 1/2″ dice
- 2 medium red grapefruit, peeled, cored and chopped into about 1/2″ dice
- 2 T reserved grapefruit juice
- good extra virgin olive oil
- 2 oz crumbed Gorgonzola
- coarse sea salt
- freshly cracked black pepper
- small handful flat-leaf parsley, roughly chopped
Prep pears and grapefruit into 1/2″ dice, reserving about 2 T grapefruit juice. Gently toss fruit with juice and drizzle generously with olive oil. Scatter with Gorgonzola and parsley. Season with coarse salt and plenty of freshly cracked pepper to taste. Enjoy!
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I wanna get snowed in with this pretty thing! Such beautiful, bright and fresh winter salad!
Thanks Grace! There are worse things you could have on the supper table in a snowstorm. (Should I also divulge that we’re “stuck” with about seven boxes of girl scout cookies? Times are tough…)
This salad looks so pretty, and delicious!! I bought that olive oil last week at Whole Foods and am loving it. I bet it tasted amazing on this salad!
Isn’t the bottle just lovely? Love the square shape and the weighty glass. And yep, it’s super tasty!
MOTHER OF PEARL. This salad is almost enough to make me forget that I hate grapefruit. I WANT to like it, I really do. Maybe it’s time… because this salad looks top notch.
Dude, it’s cool. Grapefruit is totally understanding. But if you can’t bring yourself to give him a second (Third? Fourth? Eleventh?) try, blood oranges could be kinda purty. Ironically, I don’t love blood oranges. So there goes my hope that the two of us will ever have a Lady & The Tramp moment over the same salad bowl. Saaaaaadface. But give it a shot!