Description
A refreshing and colorful winter salad that combines the sweetness of apples, the creaminess of Gorgonzola, and crunchy candied walnuts, perfect for a light meal or holiday table.
Ingredients
Units
Scale
Salad Base
- 5 ounces baby spinach (Use sturdy greens that won't wilt quickly.)
- 1 medium apple (Honeycrisp, Pink Lady, or Granny Smith recommended.)
- 4 ounces Gorgonzola cheese (Can substitute with goat cheese or feta if desired.)
- 1 cup candied walnuts (See instructions for making candied walnuts.)
- 4 ounces pancetta (Cooked until crisp. Can be omitted for a vegetarian version.)
Dressing
- 1/2 cup mayonnaise or Greek yogurt (Can mix both for a lighter dressing.)
- 2 tablespoons olive oil (For added richness.)
- 1 tablespoon apple cider vinegar (Adds tanginess.)
- 1 teaspoon honey (To balance flavors.)
- 1 pinch salt (To taste.)
- 1 pinch black pepper (To taste.)
Instructions
Prepare Candied Walnuts
- In a small skillet over medium heat, add walnuts, a sprinkle of brown sugar, a pinch of salt, and cayenne.
- Stir constantly until sugar melts and coats the nuts; remove when toasted.
- Transfer to parchment to cool.
Cook Pancetta
- In a dry skillet over medium heat, cook diced pancetta until golden and crisp.
- Drain on paper towels.
Make Dressing
- In a bowl, whisk together mayonnaise/yogurt, olive oil, vinegar, honey, salt, and pepper.
- Add crumbled Gorgonzola and adjust consistency with water if needed.
Assemble Salad
- In a large bowl, add spinach as the base.
- Layer apple slices, crisp pancetta, and candied walnuts.
- Top with Gorgonzola and drizzle with dressing just before serving.
Notes
For a vegetarian option, skip pancetta and add roasted chickpeas or extra walnuts. For nut-free, use seeds or croutons.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
