Enjoy a taste of autumn with this vibrant Spinach and Apple Salad topped with creamy Gorgonzola and sweet-spicy candied walnuts!
Ingredients:
7 oz (200g) spinach
1 red delicious apple, thinly sliced
4.5 oz (130g) gorgonzola, at room temperature
½ pomegranate, arils removed
5.2 oz (150g) streaky bacon or pancetta strips
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 cup (80g) walnut halves
3 tablespoons sugar
¼ teaspoon chilli flakes
¼ teaspoon paprika
1 oz (30g) butter
Salt and pepper to taste
Directions:
In a small pan, combine walnut halves, sugar, chilli 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 baking paper, separating them so they don’t stick together. Set aside.
Grill the bacon or pancetta under a hot grill until crispy on both sides. Drain on kitchen paper.
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.
Top each bowl with apple slices, the remaining gorgonzola, pomegranate arils, crispy bacon, and candied walnuts. Finish with a grinding of black pepper.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 420 kcal | Servings: 4
Spinach and Apple Salad with Gorgonzola and 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.
