Spinach and Apple Salad with Gorgonzola and Candied Walnuts
Enjoy a taste of autumn with this vibrant Spinach and Apple Salad topped with creamy Gorgonzola and sweet-spicy candied walnuts!
Ingredients
- 7 oz spinach
- 1 red delicious apple thinly sliced
- 4.5 oz gorgonzola, at room temperature
- ½ pomegranate arils removed
- 5.2 oz bacon or pancetta strips
- 5 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 cup walnut halves
- 3 tablespoons sugar
- ¼ teaspoon chili flakes
- ¼ teaspoon paprika
- 1 oz butter
- Salt and pepper to taste
Instructions
- In a small pan, combine walnut halves, sugar, chili flakes, paprika, a pinch of salt, and butter. Melt the sugar and butter together for a couple of minutes, stirring to coat the walnuts. Ensure the sugar doesn’t burn.
- Transfer the walnuts immediately to a sheet of parchment paper, separating them so they don’t stick together. Set aside.
- In a hot skillet, cook the bacon or pancetta until crispy on both sides. Drain on paper towels.
- For the dressing, combine olive oil and vinegar in a large mixing bowl with a pinch of salt and pepper. Whisk until homogenized. Add half of the gorgonzola and mash with a fork (a few lumps will remain).
- Toss the spinach in the dressing until evenly coated. Divide among serving bowls.
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