This Apple Gorgonzola Salad is refreshing and full of seasonal flavors. It’s made with crisp apples, creamy gorgonzola, and topped with a homemade balsamic vinaigrette.
During the colder months, all the heavier dishes can start to take a toll on our stomachs, so it’s nice to toss in something healthier once in a while. This Apple Gorgonzola Salad is rich with flavor and textures and makes a satisfying lunch or side dish.
It’s made with a tangy balsamic vinaigrette that pairs perfectly with the sweetness of the apples. This salad makes a great addition to your fall or winter menu if you’re looking for something that’s fresh, light, and packed with tons of flavor.
For more cold weather salads, check out our Fall Harvest Salad with Goat Cheese and Fresh Pears.
Here you’ll find notes and substitutions for the ingredients used in this recipe. The full list with measurements is in the recipe card at the bottom of the post.
- Baby Spring Mix: This recipe uses a whole 5 oz container of greens. We prefer the spring mix, but kale or romaine would work too.
- Honeycrisp Apples: We love the sweetness and the crispness of these apples. Some good alternatives are Gala and Fuji apples.
- Crumbled Gorgonzola: This recipe uses a whole small container (4 oz) of crumbled gorgonzola cheese.
- Walnuts: You can substitute these with pecans if you’d like or you could even toast them for a deeper flavor. Candied walnuts or pecans would also be good.
- Pomegranate Arils: They add a subtle crunch and sweetness that pairs nicely with the creamy gorgonzola.
- Extra Light Olive Oil: The neutral taste balances out the flavors in the balsamic vinaigrette. We recommend using olive oil, but you can substitute it with sunflower oil or grapeseed oil.
- Balsamic Vinegar of Modena: Make sure you’re using a good quality balsamic vinegar as this can make or break your vinaigrette.
- Dijon Mustard: This adds a slight tang and zestiness to the vinaigrette.
- Dried Herbs: We use a mix of tarragon, thyme, and oregano. All of which should be easy to find in the spice aisle at the grocery store.
- Shallot: This makes a big difference in the flavor of the dressing so don’t skip it! You only need 1 tbsp of chopped shallot which is about ½ a bulb.
- Garlic: Fresh is best.
Prep your ingredients: You always want to start off by washing your salad greens. You can use a salad spinner to take off the excess water or dab the leaves with a few paper towels. Then chop the shallot and walnuts, but cut the apples later.
Make the vinaigrette: Add all of the dressing ingredients into an immersion blender and blend until smooth and emulsified. Now is when you can cut the apples into thin slices.
Assemble the salad: Add about ½ of the toppings with a drizzle of dressing and toss to combine. Then top with the rest of the ingredients and add more dressing if you’d like.
- When assembling your salad, toss half of the toppings with the greens and a bit of dressing. Then add the other half of the toppings on top and drizzle with more vinaigrette. If you put everything in all at once, everything tends to fall to the bottom of the bowl and you’re left scrounging for bits of nuts and fruit.
- Cut the apples last. They’ll brown if you leave them sitting out too long, so cut them just before you need them in the recipe.
No. Extra-virgin olive oil tends to overpower the other ingredients in the balsamic vinaigrette while extra light olive oil is more neutral in taste. This allows the other flavors to come through. You can usually find it in most large grocery stores.
No. You can also use a small blender or food processor.
Since the salad is made with fresh ingredients we recommend making this right before serving. The apples will brown if they sit out too long and the dressing can make the salad soggy if it’s added too long before serving.
This Apple Gorgonzola Salad is refreshing and full of seasonal flavors. It’s made with crisp apples, creamy gorgonzola, and topped with a homemade balsamic vinaigrette. Perfect for lunch or as a side dish.
- ¾ cup (180 ml) extra light olive oil
- ¼ cup (60 ml) balsamic vinegar of Modena
- 1 tsp dijon mustard
- ¼ tsp coarse ground pepper
- ½ tsp dried tarragon
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- 1 clove garlic
- 1 tbsp chopped shallot, about ½ a bulb
- 1 tbsp water
Apple Gorgonzola Salad:
- 5 oz (168 g) baby spring mix
- 1 honeycrisp apple*, thinly sliced
- 4 oz (113 g) crumbled gorgonzola
- ½ cup (60 g) walnuts, roughly chopped
- ¼ cup (50 g) pomegranate arils
For the Balsamic Vinaigrette:
- Add all the ingredients to an immersion blender and blend until smooth and emulsified. You can also use a small food processor or high speed blender.
For the Salad:
- To a large salad bowl, add the baby spring mix, a few of the apple slices, and half of the gorgonzola, walnuts, and pomegranate arils. Add a small drizzle of dressing and toss to combine.
- Add the remaining apple slices, gorgonzola, walnuts, and pomegranate arils on top. Then add more balsamic vinaigrette. Place any leftover dressing in an airtight jar and store in the fridge for up to 2 weeks.
Do NOT use extra-virgin olive oil for this recipe. The flavor will be too strong and overpower the rest of the vinaigrette so be sure to use extra light tasting olive oil.
You can substitute the honeycrisp apples for Gala or Fuji apples.
The nutrition information is only an estimate and factors in all of the vinaigrette. The numbers below are for 1 serving out of 6.
- Serving Size: 1
- Calories: 411
- Sugar: 6.5 g
- Sodium: 262 mg
- Fat: 39.1 g
- Carbohydrates: 10.8 g
- Fiber: 2.2 g
- Protein: 6.3 g
Keywords: apple gorgonzola salad, salad with apples and walnuts, balsamic vinaigrette