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

Print Recipe
Serves: 4

Ingredients

  • 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

Instructions

1

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.

2

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

3

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

4

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

5

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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