Pickled Grape Salad Recipe

Pickled grape salad with pear, taleggio and walnuts

  • 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 1

    Heat a frying pan and toast the walnuts, tossing until they are slightly browned and smell nutty, then leave to cool.

  • Step 2

    Stir 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 3

    Put the watercress onto plates or a sharing platter, then top with the pear and taleggio.

  • Step 4

    Drain 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.

Nutritional Information

  • Kcals 421
  • Fat 28.4g
  • Saturates 12.3g
  • Carbs 24.1g
  • Sugars 23.9g
  • Fibre 3g
  • Protein 15.9g
  • Salt 1.9g