• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • The Med Diet
  • Shop
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • The Med Diet
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • The Med Diet
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Salads

    Apple Gorgonzola Spinach Salad

    By Lily・Published:Sep 3, 2021・Updated: Sep 1, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe
    gorgonzola spinach salad

    This apple gorgonzola spinach salad is a combination of baby spinach, butter toffee pecans, sliced granny smith apples, crumbled gorgonzola cheese, and dried cranberries mixed with a homemade dried herb vinaigrette. I really like making this salad alongside ricotta and sausage-baked ziti.

    apple gorgonzola spinach salad in a bowl

    For more spinach recipes, check out my Greek spinach and feta pie (Spanakopita), kiwi pineapple green smoothie, Egyptian spinach with tomato sauce, and lentil quinoa chickpea spinach salad.

    What I Love About This Recipe

    This recipe is a blend of crunchy, sweet, salty, and fresh all mixed together in a delicious salad form. It kind of reminds me of upscale dining but from my kitchen table. Anytime I have guests over and want that "wow" factor, I serve this salad.

    Ingredient Notes

    baby spinach, toffee pecans, gorgonzola cheese, dried cranberries, and slice granny smith apple in bowls
    • Baby spinach: I prefer tender baby spinach leaves that are pre-washed from the grocery store. It cuts down time to clean and dry the spinach.
    • Gorgonzola cheese: This is my favorite choice for this salad with blue cheese a close second choice. Gorgonzola can be purchased as crumbles or a block of cheese. Just make sure the cheese is crumbled prior to adding to the salad.
    • Granny smith apple: I like using a granny smith apple because of its tart flavor.
    • Dried cranberries: I prefer using dried cranberries that don't contain any added sugar.
    butter toffee pecans in a bag
    • Butter toffee pecans: This is a star ingredient for this recipe. Either purchase pre-made butter toffee pecans or make them yourself. This candied pecan recipe is similar to how store-bought toffee pecans taste.
    olive oil, red wine vinegar, dijon mustard, and dried Italian herbs in a bowl
    • Dijon mustard: I like the little bit of heat from dijon mustard, however, any type of mustard will work.
    • Dried Italian herbs: I like the variety of dried herbs, however, dried or fresh oregano are an excellent substitute.

    See the recipe card at the bottom of the post for quantities.

    How To Make Apple Gorgonzola Spinach Salad

    Wash and slice the granny smith apple. In a large bowl, measure out the baby spinach leaves, dried cranberries, gorgonzola cheese, and butter toffee pecans.

    In a separate small bowl, add the red wine vinegar, dried Italian herbs, dijon mustard, salt, and pepper. Mix well until the mustard is fully dissolved into the red wine vinegar. Add the olive oil at the end.

    Hint: If you have a salad dressing shaker bottle or jar with a lid, add all of the salad ingredients together and shake well until blended.

    • adding the baby spinach, toffee butter pecans, gorgonzola cheese, dried cranberries and sliced granny smith apple in a bowl before adding dressing
    • dijon olive oil red wine vinegar salad dressing on a spoon

    Hint: Keep the salad dressing and dry salad separated until ready to serve.

    Mix all of the ingredients together. Once the baby spinach leaves are coated in the vinegar olive oil dressing, they will reduce in size. Add extra spinach if desired.

    • mixing the apple gorgonzola spinach salad with wooden salad spoons
    • mixing the apple gorgonzola spinach salad with olive oil and vinegar salad dressing

    Once the salad dressing is mixed in, eat the spinach salad right away.

    close up view of cranberry gorgonzola baby spinach salad

    Tips and Tricks

    The biggest tip for a successful salad is not to mix the dressing until you are ready to eat it. The baby spinach leaves wilt reducing in volume and the crunchy parts of the salad become soggy. Also, the amount of baby spinach seems like a lot until the dressing is mixed in.

    cranberry spinach salad in a bowl

    Variations and Substitutions

    • Substitute blue cheese for gorgonzola cheese. Crumble the cheese into equal-sized chunks.
    • Use spring mix instead of baby spinach leaves. I recommend using pre-washed store-bought spring mix.
    • Substitute basalmic vinegar for red wine vinegar. Measure equal parts basalmic vinegar for red wine vinegar.
    • Add fresh oregano instead of using dried Italian herbs. I recommend using twice the amount of fresh herbs if substituting for dried herbs.

    Equipment

    Slice the granny smith apple with a chef's knife and cutting board. Measure out the ingredients using measuring cups. Place the salad ingredients into a large salad bowl. Shake the herb vinaigrette in a salad dressing shaker. Mix the salad with two large salad spoons.

    Storage

    Store the apple gorgonzola spinach salad separate from the olive oil vinegar salad dressing until it's ready to be eaten. Store this salad in the fridge up to 1 day in advance (keeping the dressing separate). The granny smith apples might discolor slightly if made ahead of time.

    Store the salad dressing in the fridge for up to 4 days. The olive oil will solidify in the fridge, so allow the dressing to reach room temperature prior to mixing into the salad.

    gorgonzola baby spinach salad in a bowl

    FAQs

    Can I eat spinach raw?

    Yes, baby and full-grown spinach leaves can be consumed raw.

    What goes well with spinach?

    Depending on how spinach is prepared, it can go with a lot of things. Spinach can be served as a salad ingredient, in a smoothie, or made into spinach stew.

    Do you cut up spinach for a salad?

    If using baby spinach leaves, there's no need to cut up the spinach leaves.

    More Bomb Salads

    • Persian shirazi salad in a white bowl
      Persian Shirazi Salad
    • bulgar wheat tabouli
      Lebanese Tabouli Salad (Tabbouleh)
    • quinoa salad
      Greek Mediterranean Quinoa Salad
    • fatoosh chopped salad with pomegranate and pita chips
      Epic Fattoush Salad With Pomegranate

    Spinach Recipes

    • easy spanakopita recipe with fresh spinach
      The Best Spanakopita Pie
    • lentil quinoa salad with spinach
      Lentil Quinoa Chickpea Salad With Spinach
    • vegan egyptian spinach with tomato sauce in a bowl
      Egyptian Spinach With Tomato Sauce
    • close up view of the detox green smoothie
      Pineapple Kiwi Green Smoothie

    Recipe Pairings

    • bone-in ribeye roast
      Tender Bone-In Ribeye Roast Recipe (Well Done Prime Rib)
    • crispy chicken thighs and potatoes
      Slow Roasted Crispy Chicken Thighs and Potatoes
    • garlic lemon butter shrimp angel hair pasta
      20 Minute Garlic Butter Shrimp Pasta
    • close up view of spaghetti sauce on pasta with shaved parmesan and fresh herbs
      Slow Cooker Meat Spaghetti Sauce

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    dried cranberries, pecans, gorgonzola cheese, apples, and baby spinach in a bowl

    Apple Gorgonzola Spinach Salad

    Author: Lily
    Course: Salads
    Cuisine: American
    Prep: 10 mins
    Total: 10 mins
    5 from 5 votes
    Print Pin Rate Email
    Servings 6
    This apple gorgonzola spinach salad is made with baby spinach, dried cranberries, a granny smith apple, toffee pecans, and gorgonzola cheese.

    Ingredients
     
    US Customary - Metric

    Apple Gorgonzola Spinach Salad

    • 8 cups baby spinach** see note 4
    • 1 cup granny smith apple sliced thin
    • 1 cup toffee pecans** see note 1
    • ½ cup dried cranberries
    • ½ cup gorgonzola cheese** see note 2

    Vinegar Salad Dressing

    • ¼ cup red wine vinegar
    • ¼ cup olive oil
    • 1 teaspoon dijon mustard
    • 1 teaspoon dried Italian herbs** see note 3
    • ¼ teaspoon Himalayan salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Wash and slice the granny smith apple.
    • In a large bowl, measure out the baby spinach leaves, dried cranberries, toffee pecans, granny smith apple, and gorgonzola cheese. Set aside.
    • In a separate bowl, add the red wine vinegar, dijon mustard, dried Italian herbs, salt, and pepper. Mix well. Once the dijon mustard has blended into the vinegar, add the olive oil. Mix well.
    • Mix the vinegar olive oil salad dressing just before serving the salad

    Notes

    1. Brown sugar pecans, spiced caramel pecans, or caramel pecans are acceptable substitutes.
    2. Substitute equal parts blue cheese for gorgonzola.
    3. Substitute equal parts dried oregano for dried Italian herbs.
    4. 8 cups of baby spinach seem like a lot, however, once the dressing is added the spinach will reduce in size.

    Nutrition

    Serving: 1/6 salad | Calories: 337kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 239mg | Fiber: 3g | Sugar: 12g

    More Salads That Don't Suck

    • authentic taco salad with avocado lime
      Easy Taco Salad with Quick Avocado Lime Dressing
    • quinoa tabbouleh parsley salad close up
      Quinoa Tabbouleh
    • close up of middle eastern eggplant salad in a bowl
      Middle Eastern Fried Eggplant Salad (Betinjan Meqli)
    • lemon mint cabbage salad
      Dried Mint Shredded Cabbage Salad

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Andrea

      November 12, 2021 at 6:20 pm

      5 stars
      I love gorgonzola in my salad. This version with the apples and pecans sounds marvelous!

      Reply
      • Lily

        November 12, 2021 at 9:28 pm

        It's one of my favorite combinations! Thank you for the comment

        Reply
    2. Heather

      November 12, 2021 at 6:14 pm

      5 stars
      Perfect salad! And those toffee pecans on top were absolutely the best!!

      Reply
      • Lily

        November 12, 2021 at 9:27 pm

        Thanks for the comment!

        Reply
    3. Jessica Formicola

      November 12, 2021 at 4:14 pm

      5 stars
      This is my family's favorite salad! The perfect balance of sweet and savory. Making it again for Thanksgiving!

      Reply
      • Lily

        November 12, 2021 at 9:27 pm

        It's one of my favorites too!

        Reply
    4. Tavo

      November 12, 2021 at 3:45 pm

      5 stars
      Today was the second time I made this salad and just love it! thank you!

      Reply
      • Lily

        November 12, 2021 at 9:27 pm

        Thank you so much for the comment!

        Reply

    Primary Sidebar

    Howdy, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. More about me

    Mediterranean Diet

    • the best protein oatmeal with mashed banana and sliced strawberries
      The BEST Protein Oatmeal (With Quick Oats!)
    • authentic taco salad with avocado lime
      Easy Taco Salad with Quick Avocado Lime Dressing
    • one-pot turkey chili in a bowl with a spoon.
      One Pot Lean Turkey Chili (Three Bean)
    • Greek protein yogurt fruit granola bowl
      Greek Protein Yogurt Fruit Granola Bowls

    Lebanese Food

    the best traditional lebanese food recipes

    Mediterranean Dips

    • fire roasted baba ganoush on a plate with olive oil
      Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • za'atar labneh in a bowl
      Labneh With Za'atar and Olive Oil
    • pita chips dipping into some labneh with olive oil
      Labneh With Mashed Garlic Paste
    • easy olive tapenade in a bowl
      Black Olive Tapenade Without Anchovies

    Easter Lamb Recipes

    • Garlic and rosemary lamb chops
      Grilled Lamb Rib Chops
    • lamb kabob skewers in a glass container
      Oven Broiled Lamb Kabobs
    • slow roasted boneless leg of lamb
      Slow Roasted Boneless Leg Of Lamb
    • easy ground lamb shepherd's pie
      Easy Ground Lamb Shepherd's Pie
    • lamb ouzi spiced rice with toasted nuts
      Ouzi Spiced Rice With Minced Lamb and Toasted Nuts
    • harissa lamb chili with kale and couscous in a bowl
      Harissa Lamb Chili With Couscous
    • Lebanese fasolia lima bean stew
      Fasolia Lebanese Lamb and Lima Bean Stew
    • slow cooked lamb shanks in the oven
      Slow Oven Roasted Lamb Shanks In Foil Packets

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Contact

    Resources

    Shop

    Recipe Index

    Video Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2023 Amooni Media LLC