Go Back
+ servings
An over the top shot of butter lettuce salad on a white plate.
Print Recipe
5 from 2 votes

Butter Lettuce Salad with Grapes and Gorgonzola

Tender butter lettuce, sweet grapes, and crumbled gorgonzola cheese topped with toasted walnuts and a fresh balsamic vinaigrette. This easy Butter Lettuce Salad with Grapes and Gorgonzola is special enough for a holiday menu but easy enough to make any night of the week!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 358kcal


Butter Lettuce Salad

  • 1 head butter lettuce cleaned and dried (see Notes)
  • ½ cup walnut halves roughly chopped
  • 1 cup halved red seedless grapes
  • 4 ounces crumbled Gorgonzola cheese

Balsamic Vinaigrette

  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ¼ to ½ teaspoon sugar as needed
  • freshly ground black pepper to taste


  • Preheat oven to 350 degrees F. Place the walnuts on a baking sheet or small oven-proof dish and bake for 3 to 4 minutes, or until lightly toasted. Remove from the oven and allow to cool while assembling salad.
  • Tear the butter lettuce leaves into smaller pieces and layer it with the grapes and gorgonzola in a large, shallow bowl or platter. Place some larger leaves of butter lettuce around the edges for a nice presentation, if desired. Sprinkle the toasted walnuts over the top and drizzle with as much of the vinaigrette as desired.

For the Balsamic Vinaigrette

  • Add the ingredients, using just ¼ teaspoon sugar to a mason jar or other airtight container. Close the lid tightly and shake vigorously until thickened. Taste and add additional sugar, if desired.


How to Clean Butter Lettuce
Turn the head of butter lettuce over and use a sharp knife to trim off the root end and core. Remove the leaves and place them in a colander. Rinse well with cool water and spin them dry in a salad spinner or pat them dry with paper towels.
Make Ahead Tips
Toast the walnuts up to a day in advance and store them in an airtight container at room temperature until ready to use. The balsamic vinaigrette can be stored in an airtight container in the refrigerate for several days. Just give it a shake before dressing the salad. Due to the delicate nature of butter lettuce, I don’t recommend tearing it until just before serving.


Calories: 358kcal | Carbohydrates: 13g | Protein: 9g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 21mg | Sodium: 409mg | Potassium: 321mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1594IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 1mg