Here’s my all-time favorite salad recipe: Spinach Salad with Gorgonzola & Figs. It’s super easy to make and tastes amazing! This salad has fresh spinach, creamy Gorgonzola cheese, sweet figs, crunchy candied walnuts, and a touch of prosciutto. The mix of sweet and savory flavors makes it perfect for any meal or even as a tasty appetizer.
Gorgonzola v. Blue cheese
Gorgonzola has a milder and less pungent flavor compared to blue cheese, with a subtle sweetness. It pairs well with fruits, nuts, and salads, adding a creamy richness to dishes. If you can’t find Gorgonzola, blue cheese is a great alternative for this salad.
How to make Spinach Salad with Gorgonzola & Figs
Candied Walnut
- In a pan, melt the sugar over low heat. Be careful not to burn the sugar; as soon as it melts and turns an amber golden color, it’s ready.
- Once it’s melted, add the walnuts and stir until they’re coated with sugar.
- Then, spread them out on some baking paper.
- Use two forks to separate them before they harden and let them cool in the refrigerator.
Fig Dressing
- Slice the figs
- Then add dried figs, honey, balsamic vinegar in a blender and blend until it’s smooth.
- Slowly add the olive oil into the fig mixture, blending in between, until it’s smooth.
Assemble the Salad
- Slice the dried figs into thin slices. Dice the pear and Gorgonzola cheese into small cubes.
- In a big bowl, mix together the baby spinach, sliced figs, candied walnuts, diced pear and Gorgonzola. Add the dressing and toss everything together.
- Finally, add some thinly sliced prosciutto on top of the salad for that extra savory touch.
Note
I like to wait until just before my guests arrive to toss it together with the dressing. That way, the spinach stays nice and crunchy. So, just before serving, drizzle the fig dressing over the salad and give it a gentle toss.
Next time you’re looking for a delicious and versatile dish, give this spinach salad with Gorgonzola and figs a try. It’s a fresh and flavorful addition to any meal, whether you’re enjoying it as a light lunch, appetizer, or alongside your favorite grilled dishes or pizza.
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Spinach Salad with Gorgonzola & Figs
Equipment
- 1 Pan
- 1 Electrical chopper_blender
Ingredients
Candied walnuts
- 10 Walnuts
- 50 g Granulated sugar (¼cup)
Salad
- 200 g Baby spinach (7 oz)
- 2 Figs dried , Sliced (Optional: fresh figs )
- 1 Pear diced, medium size
- 100 g Gorgonzola cheese (3.5 oz) (Optional: Blue cheese)
- 4 slices Prosciutto
For the Fig Dressing:
- 2 Dried figs
- 2 tsp Honey
- 50 ml Balsamic vinegar (¼ cup)
- 150 ml Olive oil (⅔ cup) (or sunflower oil)
Instructions
Candied Walnut
- Start by melting sugar in a pan over low heat.
- Once it’s melted, add the walnuts and stir until they’re coated.
- Then, spread them out on s baking paper. Use two forks to separate them before they harden and let them cool in the refrigerator.
Fig Dressing
- Slice the figs
- Then add dried figs, honey, balsamic vinegar in a blender and blend until it’s smooth.
- Slowly add the olive oil into the fig mixture, blending in between, until it's smooth.
Assemble the salad
- Slice the dried figs into thin slices. Dice the pear and Gorgonzola cheese into small cubes.
- In a big bowl, mix together the baby spinach, sliced figs, candied walnuts, diced pear and Gorgonzola. Add the dressing and toss everything together, finally add some Prosciutto on top.
Enjoy!
