apple walnut gorgonzola salad

Two salad plates on a striped napkin with salad dressing behind. Apple sticks, dried cranberries, gorgonzola cheese and candied walnuts.

Apple walnut gorgonzola salad is a classic that stands the test of time. I like to use a crunchy Honeycrisp apple sliced into matchsticks. Top the apple with thinly sliced red onions, dried cranberries, candied walnuts and tangy balsamic dressing with crumbled Gorgonzola cheese. It is a riot of flavors.

apple walnut gorgonzola salad

Serves: 4


  • 6 cups greens
  • ¼ cup red onion, thinly sliced
  • 1 honey crisp apple, cut into matchsticks
  • 1/3 cup candied walnuts
  • ¼ cup dried cranberries
  • 2 ounces Gorgonzola cheese crumbles
  • balsamic dressing:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons shallot, minced
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • candied walnuts (make ahead):
  • 2 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • ½ tablespoon water
  • ½ teaspoon salt
  • ½ pound walnuts



Arrange the salad on 4 chilled salad plates. Divide the greens evenly, top with onion, apple sticks, walnuts, cranberries and cheese crumbles. Drizzle the dressing over the top. Serve chilled.


To prepare the candied walnuts, heat the oven to 250°F. Line a baking sheet with foil or parchment paper.


In a medium saucepan, bring the butter, light corn syrup, water and salt to a boil.


Remove from the heat and stir in the walnuts until coated.


Spread coated walnuts onto lined baking sheet and bake for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container.

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