Apple Walnut Gorgonzola Salad with Balsamic Vinaigrette
If you're looking for a quick and easy meal, you'll love this salad! Filled with flavor and crunch it's topped with a delicious homemade vinaigrette. It works as a main dish or side!
Servings: 6
Ingredients
Salad:
- 10 ounces spring mix
- 2 cups dried cranberries
- 1 ½ cups chopped walnuts
- 2 large apples
- 1 ½ cups gorgonzola cheese
- ½ cup chopped red onion (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
Instructions
- Combine all the dressing ingredients in a small bowl, set aside.3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice
- Dice the apples into bite-sized pieces.2 large apples
- Right before serving, combine all the salad ingredients in a large bowl.10 ounces spring mix, 2 cups dried cranberries, 1 ½ cups chopped walnuts, 1 ½ cups gorgonzola cheese, ½ cup chopped red onion
- Pour about ¾ of the dressing over the salad and toss. Keeping adding more dressing and tossing until all of the salad is coated but not soaked.
Notes
Prep Tips:
- Mix the dressing in a jar with a tight-fitting lid and shake well for a quick, easy vinaigrette.
- Dice the apples just before assembling the salad to help keep them fresh-looking.
- Wait until just before serving to add the dressing so the greens stay crisp.
- Toss the salad gently to avoid bruising the spring mix.
- If you accidentally add too much dressing, simply toss in a little more spring mix to balance it out.
- If serving kids or anyone who doesn't enjoy raw onion, feel free to skip the red onion.
Variations:
- You can substitute blue cheese for the Gorgonzola.
- Replace the apples with pears.
- Swap the walnuts for pecans or sliced almonds.
- Add grilled chicken into the salad and serve as a main dish.
- Mix in sliced avocado for extra creaminess.
Serving Suggestions:
- This can be served alongside most any entree, however it works especially well alongside chicken, steak, pork, or lamb.
- You can even use it as a light lunch or dinner with crusty bread on the side.
- Bring it to potlucks or holiday dinners. Add the dressing just before serving so it doesn't get too soggy.
Storage:
- Store any leftover undressed salad in an airtight container in the refrigerator for up to 2 days. Store the dressing separately in the refrigerator for up to 1 week and shake well before using.
- If the salad has already been dressed, it is best enjoyed the same day, as the greens will begin to wilt. (However, it is still tasty the next day, even though it's a little soggy!)
- Freezing is not recommended.
Nutrition
Calories: 461kcal | Carbohydrates: 48g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 410mg | Potassium: 340mg | Fiber: 5g | Sugar: 34g | Vitamin A: 785IU | Vitamin C: 15mg | Calcium: 185mg | Iron: 1mg
