Description
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.
Ingredients
Scale
Balsamic Vinaigrette:
- 3/4 cup (180 ml) extra light olive oil
- 1/4 cup (60 ml) balsamic vinegar of Modena
- 1 tsp dijon mustard
- 1/4 tsp coarse ground pepper
- 1/2 tsp dried tarragon
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 clove garlic
- 1 tbsp chopped shallot, about 1/2 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
- 1/2 cup (60 g) walnuts, roughly chopped
- 1/4 cup (50 g) pomegranate arils
Instructions
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.
Notes
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.
Nutrition
- 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