Description
A fresh, vibrant chopped salad featuring baby spinach, crisp apples and pears, crunchy walnuts, and tangy Gorgonzola cheese, tossed in a light balsamic vinaigrette. This salad offers a delightful balance of sweet, savory, and nutty flavors, perfect for a healthy lunch or a side dish at dinner.
Ingredients
Salad
- 4 cups baby spinach leaves, washed and dried
- 1 medium apple, cored and chopped (preferably a sweet variety like Fuji or Honeycrisp)
- 1 medium pear, cored and chopped (such as Bartlett or Anjou)
- 1/2 cup walnuts, roughly chopped and toasted
- 1/3 cup Gorgonzola cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well emulsified to create a balanced vinaigrette.
- Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast them for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
- Chop the fruits and greens: Core and chop the apple and pear into bite-sized pieces. Roughly chop the baby spinach leaves if the leaves are large.
- Combine ingredients: In a large bowl, add the spinach, chopped apples, pears, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine and evenly coat all components.
- Add cheese and serve: Sprinkle crumbled Gorgonzola cheese over the top just before serving for a creamy contrast and serve immediately to maintain freshness and texture.
Notes
- Use ripe but firm apples and pears to avoid mushy texture in the salad.
- To toast walnuts without a pan, you can also spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway.
- Gorgonzola can be substituted with blue cheese or feta for variations in flavor.
- This salad is best served fresh; dress it just before serving to keep the greens crisp.
