Description
This Apple Gorgonzola Salad is a fresh and flavorful combination of tart Granny Smith apples, creamy gorgonzola cheese, crunchy candied walnuts, and a tangy homemade Italian vinaigrette. Inspired by the popular dish at Buca di Beppo, it’s perfect for any occasion – from casual dinners to holiday gatherings!
Ingredients
Scale
For the Candied Walnuts:
- 1 egg white
- 1 tablespoon water
- 2 cups walnut halves or pieces
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
For the Italian Vinaigrette:
- 1/3 cup white wine vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- Dash of black pepper
- 1 tablespoon white sugar
- 2 cloves garlic
- 2 tablespoons red onion, finely minced
- 3/4 cup olive oil
For the Salad:
- 1 head Romaine lettuce
- 2 Granny Smith apples
- Juice of 1/2 lemon
- 3/4 cup gorgonzola cheese
- 3/4 cup dried cranberries
Instructions
- Make the Candied Walnuts:
Preheat the oven to 225°F (107°C). Line a baking sheet with foil. In a medium bowl, whisk egg white and water until foamy (about 30 seconds). Add walnuts and stir to coat. Drain walnuts in a strainer for 2-3 minutes. In a large zip-top bag, combine sugar, cinnamon, and allspice. Add drained walnuts, seal, and shake until evenly coated. Spread walnuts in a single layer on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool completely. - Prepare the Vinaigrette:
In a blender, combine white wine vinegar, oregano, mustard, salt, pepper, sugar, garlic, and red onion. With the blender running, slowly pour in olive oil and blend until emulsified. Set aside. - Assemble the Salad:
Wash and chop the Romaine lettuce into bite-sized pieces. Dry using a salad spinner if available. Core and chop one apple into bite-sized pieces and thinly slice the second apple. Toss both apples in lemon juice to prevent browning. In a large serving bowl, toss the lettuce with 1/2 cup of the vinaigrette (or more, to taste). Add chopped apples, candied walnuts, most of the gorgonzola, and most of the dried cranberries. Toss gently to combine. Top the salad with additional walnuts, gorgonzola, cranberries, and the sliced apples. - Serve:
Serve immediately and enjoy this sweet, tangy, and crunchy salad!
Notes
- Make sure the walnuts cool completely before adding them to the salad to avoid wilting the lettuce.
- The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.
- Adjust the amount of gorgonzola to suit your taste. If you prefer a milder cheese, you can reduce the amount.
- If you don’t have a blender for the vinaigrette, you can whisk the ingredients together in a bowl and then slowly add the olive oil.
- For a more filling meal, add some grilled chicken or shrimp on top of the salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg