Spinach Gorgonzola Salad

5 from 5 votes

This apple gorgonzola spinach salad is made with baby spinach, dried cranberries, a granny smith apple, toffee pecans, and gorgonzola cheese.

Servings:

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

Brown sugar pecans, spiced caramel pecans, or caramel pecans are acceptable substitutes.
Substitute equal parts blue cheese for gorgonzola.
Use equal parts dried oregano for dried Italian herbs.
8 cups of baby spinach seem like a lot, however, once the dressing is added the spinach will reduce in size.
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.
Substitute spring mix instead of baby spinach leaves. I recommend using pre-washed store-bought spring mix.