Apple Gorgonzola Salad

5 from 27 votes

Apple Gorgonzola Salad is a perfect fall salad, ideal for lunch, dinner or side. It combines crisp apples, peppery arugula, toasted walnuts, rich gorgonzola cheese, sliced red onions, and a touch of sweet cranberries.

Prep Time20

Course: dinner, lunch, Salad

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 368kcal

Author: Agnieszka

Ingredients

2 apples, small or one large apple
4 cups arugula
½ cup walnuts
½ cup gorgonzola crumbled
3 tablespoon red onion sliced thin
3 tablespoon dried cranberries

Apple Cider Salad Dressing

¼ cup olive oil extra virgin
3 tablespoon apple cider vinegar
1 teaspoon dijon mustard
2 teaspoon maple syrup
½ teaspoon salt
½ teaspoon black pepper freshly cracked

Instructions

Toast the walnuts by placing them in a small skiller over medium low heat. Toss or stir the walnuts often for a few minutes until browned. Be careful not to burn them. Take off the heat, transfer to a plate or a bowl and set aside.
Place sliced red onions in a small bowl. Pour cold water just to cover the onions and let them soak for 10-15 minutes. Then drain on a sieve.
Make the dressing. Place olive oil, apple cider vinegar, mustard, maple syrup, salt and pepper in a small bowl and whisk vigorously until smooth. Set aside.
Assemble the salad. Place argula in a medium bowl. Add sliced apples, toasted walnuts, dried cranberries, gorgonzola cheese, soaked and drained red onions.
Dress with ⅔ of the dressing and toss to coat. If you like more dressing, add the remaining ⅓ and toss again.
Serve immediately and enjoy.

Notes

Soaking red onion in water helps remove the harsh onion taste. 10-15 minutes is usually enough. Drain well before using.

If you don't have gorgonzola, any blue cheese will work.

Swap apple cider vinegar with balsamic vinegar for a different dressing variation.

Nutrition