Green Salad with Grapes, Gorgonzola and Pistachios

Elevate your green salad experience with this sophisticated sweet and savory Green Salad with Grapes, Gorgonzola, and Pistachios!
Think green salads are boring? Think again! My Green Salad with Grapes, Gorgonzola, and Pistachios is the perfect blend of sweet and savory that feels like a gourmet dish, yet comes together in just minutes!
I like to call this the “green green” salad. It features a base of peppery arugula and mild baby spinach, topped with sweet green grapes, crunchy pistachios (the “green nut”), and creamy gorgonzola cheese. And yes, while gorgonzola is technically a blue cheese, it’s close enough!
Not only is this salad a feast for the palate, but it’s also visually stunning. I love serving it at dinner parties; its elegant presentation elevates any occasion. With simple and accessible ingredients, this salad packs a punch of flavor that rivals any upscale restaurant dish. Plus, it’s incredibly quick to prepare!
Give Green Salad with Grapes, Gorgonzola and Pistachios a try and impress your guests with its sophisticated flavors and gorgeous presentation!

Recipe Ingredients
I love that you can easily prep the ingredients for this salad in advance and assemble them just before serving, making it a fantastic choice for entertaining. Here is what you will need:
- Arugula: This peppery green adds a refreshing contrast to the sweetness of the grapes. Its vibrant color and distinct flavor make it a standout base.
- Baby Spinach: Tender and mild, baby spinach is a younger variety of spinach that offers a subtle flavor and a delicate texture.
- Green Grapes: Sweet and juicy, these grapes add bursts of flavor that brighten the salad. Their natural sweetness pairs beautifully with the tangy gorgonzola and pistachios, creating a harmonious blend of sweet and savory.
- Gorgonzola: This creamy Italian blue cheese introduces a bold, savory element to the salad. Gorgonzola has a rich and tangy flavor with a crumbly texture.
- Pistachios: Nutty and crunchy, pistachios provide a delightful texture contrast to the soft cheese and tender greens. Their beautiful green hue also adds to the visual appeal of the dish.
- Maple Balsamic Vinaigrette: With sweet maple syrup and tangy balsamic vinegar, this versatile dressing is the perfect companion for any green salad.

Ingredient Substitution FAQs
I like the peppery flavor that the arugula adds but you could replace it with more baby spinach, or even a mix of baby spinach and romaine. That way you’ll still get the bright pop of green but with a milder flavor.
Yes! Any crumbly blue cheese would work. Alternatively you could also try using a goat cheese if no blue cheese are available to you.
Definitely! I like to use green because I enjoy the all green aesthetic of the salad, but flavor-wise red grapes would also work here.
I think cashews or almonds would be a good swap if you don’t want to use pistachios.
Yes, a classic balsamic vinaigrette would also work great on this salad.

Related Recipes
Love recipes with that sweet-savory flavor profile? Check out my Chicken Salad Croissant Sandwiches, which features a delectable chicken salad also studded with green grapes! Or maybe you want another salad with cheese? Try my delicious Maroulosalata (Greek Lettuce Salad with Feta Cheese).
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Green Salad with Grapes, Gorgonzola and Pistachios
Sweet and savory Green Salad with Grapes, Gorgonzola, and Pistachios feels like a gourmet dish, yet comes together in just minutes!
- Total Time: 5 minutes
- Yield: 2 salads 1x
Ingredients
- ⅓ cup shelled pistachios (see notes)
- 2 packed cups of baby spinach
- 2 packed cups of arugula
- 1 cup green grapes, halved
- ½ cup gorgonzola crumbles
- 4 tablespoons Maple Balsamic Vinaigrette
- freshly ground black pepper, to taste
Instructions
- CHOP PISTACHIOS: Roughly chop the pistachios so that there are no large pieces.
- ASSEMBLE SALAD: Divide the baby spinach and arugula between two large salad plates. Add half of the grapes, half of the pistachios and half of the gorgonzola between each salad.
- SERVE: Just before serving, drizzle each salad with 2 tablespoons of Maple Balsamic Vinaigrette and some freshly ground black pepper to taste.
Notes
If shelling your own pistachios, measure them after they have been shelled. Also, be sure to remove the papery skins. To do this, place a tea towel on a cutting board, then add the pistachios to the middle and then top with another towel. Use your hands to rub the pistachios between the towels, periodically stopping to clear away the skins that have come off.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Handmade
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Salad
- Calories: 425
- Sugar: 14.6 g
- Sodium: 371.4 mg
- Fat: 33.7 g
- Carbohydrates: 23.6 g
- Protein: 12.2 g
- Cholesterol: 24.9 mg