Spinach Gorgonzola Salad
Crisp baby spinach meets bold, tangy Gorgonzola in this show-stopping Spinach Gorgonzola Salad. Sweet pear slices add a touch of elegance, while jewel-like pomegranate arils burst with tart freshness in every bite. The creamy cheese balances the crisp greens and a sweet honey balsamic dressing ties everything together perfectly—restaurant-quality results with no complicated techniques, ready in just 15 minutes.
Equipment
- Large salad bowl
- Small bowl or jar for dressing jar with tight-fitting lid works best for shaking
- Sharp knife
- Cutting board
- Salad spinner recommended to get spinach completely dry
- Whisk or fork
- Measuring cups and spoons
Ingredients
- 8 cups baby spinach about 170g, rinsed and thoroughly dried
- 2 pears ripe but firm, thinly sliced about 1/8 inch thick
- 1/2 cup Gorgonzola cheese about 60g, crumbled; room temperature
- 1/2 cup pomegranate arils about 85g
- 1/2 cup candied walnuts about 60g
- 1/4 cup balsamic vinegar 60ml, ideally aged balsamic
- 1/3 cup olive oil 80ml, extra virgin
- 1 tablespoon honey 21g
- 1 teaspoon Dijon mustard 5g
- salt and pepper to taste, start with 1/4 teaspoon of each
Instructions
- Rinse the baby spinach thoroughly under cold running water, then spin it completely dry in a salad spinner (or pat dry between clean towels). Transfer the dry spinach to a large salad bowl.
- Cut each pear in half lengthwise, remove the core, and place cut-side down on a cutting board. Slice into thin, even slices about 1/8 inch thick; toss with lemon juice if not assembling immediately.
- In a small bowl or jar, combine the balsamic vinegar, olive oil, honey, and Dijon mustard. Whisk or shake vigorously for about 30 seconds until slightly thick and emulsified, then season with salt and pepper to taste.
- Add the sliced pears to the spinach, distributing evenly. Sprinkle the crumbled Gorgonzola over the top, scatter the pomegranate arils across the salad, and add the candied walnuts last so they stay crunchy.
- Give the dressing a final shake, drizzle about half over the salad, and gently toss with tongs to coat everything evenly. Taste and add more dressing if needed, then serve immediately with the remaining dressing on the side.
Notes
- Dry your spinach completely—wet greens dilute the dressing and make the salad watery and unappetizing.
- Take the Gorgonzola out of the fridge 15 minutes before assembling so it crumbles easily and has better flavor.
- Slice pears just before serving; if prepping ahead, toss them in a tablespoon of lemon juice to prevent browning (keeps up to 4 hours).
- Don't overdress—start with less dressing than you think you need, since you can always add more but can't take it away.
- Reserve a few pomegranate arils, walnuts, and cheese crumbles to sprinkle on top after tossing for a prettier presentation.
- Use good quality aged balsamic vinegar—cheap balsamic is thin and overly acidic, while aged balsamic adds complexity and natural sweetness.
- Make ahead: prep spinach, cheese, and walnuts in separate airtight containers up to 2 days ahead; store dressing in a sealed jar up to 1 week and shake before using.
- Do not store dressed salad—the spinach will wilt within 30 minutes; leftover dressed salad can be blended into a green smoothie or soup.
- Substitutions: swap Gorgonzola for blue cheese, feta, or goat cheese; replace pears with apples, figs, cranberries, or strawberries; use pecans, almonds, or hazelnuts for the walnuts.
- To make your own candied walnuts, toast plain walnuts in a dry skillet 3–4 minutes, then toss with a tablespoon of maple syrup or honey and a pinch of salt.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 18gProtein: 6gFat: 22gSaturated Fat: 5gCholesterol: 13mgSodium: 245mgFiber: 3gSugar: 12gVitamin A: 85IUVitamin C: 25mgCalcium: 15mgIron: 12mg
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