Apple Gorgonzola Salad with Balsamic Vinaigrette

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.

Jump to:

• Ingredient Notes
• Instructions (overview)
• Expert Tips
• FAQ
• 📖 Recipe

Ingredient Notes

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.

Instructions (overview)

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.

Expert Tips

• 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.

FAQ

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📖 Recipe