Apple Gorgonzola Spinach Salad With Candied Pecans

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. Serve alongside lasagna or ricotta and sausage-baked ziti.

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

Why This Works

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: Use pre-washed baby spinach leaves. It cuts down the 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. Crumble the cheese prior to adding it 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: 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.

• 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 is 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.

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.

After mixing the salad dressing, the spinach salad is ready to eat.

Tips and Tricks

The biggest tip for a successful salad is not to mix the dressing until you are ready to eat it. Baby spinach leaves wilt reducing in volume and the crunchy parts of the salad become soggy.

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 balsamic vinegar for red wine vinegar. Measure equal parts balsamic 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 separately from the olive oil vinegar salad dressing until it's ready to eat. Place 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.

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📋 Recipe

Apple Gorgonzola Spinach Salad With Candied Pecans

Author: Lily

Course: Salads

Cuisine: American

Prep: 10 minutes mins

Total: 10 minutes 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. Use 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: 337 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 5 g | Polyunsaturated Fat: 19 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 239 mg | Fiber: 3 g | Sugar: 12 g