Pear, Gorgonzola & Beet Kraut Autumn Salad
A sweet, salty and probiotic-rich celebration of autumn.
This seasonal, mood-boosting salad hits every note - sweet, salty, bitter, sour and umami - in one vibrant plate. Juicy ripe pears, toasted walnuts and sharp Gorgonzola are layered over peppery rocket and bitter radicchio, then finished with tangy Fermary Classic Beet Kraut for a bright probiotic lift.
Elegant yet effortless, it’s a celebration of autumn flavour that feels as good for your gut as it tastes on the plate.
Prep Time
10 minutes
Cook Time
Classic Beet Kraut
Single Jar (300g)
Ingredients
1 tbsp Fermary Classic Beet Kraut1 ripe English pear (such as Comice), sliced into chunky segments
Handful toasted walnuts, lightly crushed
6–8 small slices Gorgonzola (or Stilton / blue goat’s cheese)
Big handful rocket leaves
1 small tardivo or a few red radicchio leaves
Extra virgin olive oil
Sea salt & freshly cracked black pepper
Method
1
Layer the leaves: Arrange rocket and radicchio on a wide serving plate or bowl.
2
Add the toppings: Scatter over sliced pear, crushed walnuts and Gorgonzola.
3
Dress lightly: Drizzle with olive oil, season with salt and pepper, and gently toss.
4
Finish with kraut: Spoon Fermary Classic Beet Kraut over the top for a tangy probiotic lift.
A salad that pleases your eyes, your palate and your gut. Quick yet striking, it pairs beautifully with slow-roasted chicken, grilled lamb chops, pan-seared duck breast or a generous slice of nut roast.
