A Winter Salad Spinach Apple Gorgonzola Candied Walnuts

A Winter Salad - Spinach, Apple, Gorgonzola & Candied Walnuts
A Winter Salad - Spinach, Apple, Gorgonzola & Candied Walnuts

A Winter Salad Spinach, Apple, Gorgonzola & Candied Walnuts tastes crisp, creamy, sweet, and tangy with a maple Dijon vinaigrette that ties every bite together. It suits weeknight dinners, holiday tables, and lunch meal-prep; total time: 20 minutes. I first tossed this together after sledding with my kid, and we both kept sneaking bites straight from the bowl.

Why A Winter Salad Spinach Apple Gorgonzola & Candied Walnuts Is Worth It

A Winter Salad – Spinach, Apple, Gorgonzola & Candied Walnuts brings contrast in the best way: juicy apple, creamy gorgonzola, and crunchy candied walnuts over tender spinach. The maple Dijon vinaigrette adds balanced acidity and a gentle sweetness that makes the blue cheese sing.

You can build it with pantry staples and a couple of fresh ingredients. You also get big flavor with minimal cooking, since the only heat goes to the nuts. I call that cold-weather salad magic.

Ingredients You Need

  • Baby spinach, 8 cups loosely packed (one 5–6 oz clamshell; pre-washed saves time)
  • Crisp apples, 2 medium, thinly sliced (Honeycrisp or Pink Lady hold texture; Granny Smith if you want extra tart)
  • Gorgonzola, 4 oz, crumbled (dolce style for mild and creamy; piccante for more punch; BelGioioso makes a reliable gorgonzola)
  • Red onion, 1/4 small, very thinly sliced (optional but adds bite)
  • Dried cranberries, 1/3 cup (or tart cherries for a twist)

Candied walnuts:

  • Walnut halves, 1 cup
  • Pure maple syrup, 2 tablespoons
  • Granulated sugar, 1 tablespoon (turbinado gives a light crunch)
  • Pinch fine sea salt
  • Small pinch cinnamon or cayenne, optional

Maple Dijon vinaigrette:

  • Extra-virgin olive oil, 1/3 cup
  • Apple cider vinegar, 3 tablespoons (or white balsamic for a softer finish)
  • Dijon mustard, 2 teaspoons (Maille or Annie’s blend smoothly)
  • Pure maple syrup, 1–1.5 tablespoons, to taste
  • Fine sea salt and black pepper

Pantry shortcuts and swaps:

  • Use store-bought candied walnuts or glazed pecans if you want zero-cook assembly.
  • Bottle a good apple cider or champagne vinaigrette if you prefer ready-made dressing.
  • Swap gorgonzola with Roquefort, Stilton, or creamy goat cheese for a milder profile.

Equipment:

  • Large salad bowl
  • Small skillet
  • Whisk and mixing bowl or jar with lid
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Parchment-lined plate for cooling nuts

Quick Tips & substitutions

  • Keep greens dry. Spinach that you spin or pat dry grabs the vinaigrette better.
  • Slice apples right before serving, or toss them with a splash of lemon juice to slow browning.
  • Chill the cheese for 10 minutes, then crumble it. Cold cheese breaks into neat nuggets.
  • Want extra crunch? Add thin fennel slices or shaved celery.
  • Swap fruit: use pear, persimmon, or segmented clementines.
  • Switch nuts: pecans or hazelnuts candy nicely with the same method.
  • Go milder on blue: use gorgonzola dolce or half blue and half feta.
  • Make it hearty: add cooked farro or quinoa, cooled and patted dry.
  • Kale version: use thinly sliced lacinato kale and massage it with a teaspoon of olive oil and a pinch of salt for 30 seconds.
  • No maple on hand? Use honey in both walnuts and vinaigrette.

How to Make A Winter Salad Spinach Apple Gorgonzola & Candied Walnuts

Timing

Prep: 12 minutes
Cook: 8 minutes
Total: 20 minutes

Steps

  1. Candy the walnuts: Line a plate with parchment. Heat a small skillet over medium, add walnuts, maple syrup, sugar, salt, and optional spice, and stir constantly until the syrup thickens and coats the nuts, 3 to 4 minutes. Spread the nuts on the parchment to cool and crisp.
  2. Mix the vinaigrette: Whisk olive oil, cider vinegar, Dijon, maple, salt, and pepper in a bowl until glossy and emulsified. Taste and adjust sweetness or acidity to your preference.
  3. Prep the produce: Core and thinly slice the apples. Slice the red onion very thin. Place the spinach in a large bowl and pat away any lingering moisture.
  4. Toss the salad: Add apples, onion, dried cranberries, half the candied walnuts, and half the gorgonzola to the spinach. Drizzle on about two thirds of the vinaigrette and toss gently so the greens stay fluffy.
  5. Finish and serve: Top with remaining walnuts and gorgonzola. Add more vinaigrette if the salad needs it, then crack fresh pepper over the top and serve right away.

Simple Variations

  • Pear and goat cheese: Swap apples for ripe but firm pears and use creamy goat cheese.
  • Kale and pomegranate: Use sliced lacinato kale, massage it, and add pomegranate arils instead of cranberries.
  • Smoky bacon: Add crisp bacon pieces and a teaspoon of whole-grain mustard to the vinaigrette.
  • Squash and sage: Add roasted delicata or butternut cubes and a few fried sage leaves.
  • Citrus twist: Use orange segments and toasted pistachios with a splash of orange juice in the dressing.

Ways to Serve A Winter Salad

  • Pair with roast chicken, pork tenderloin, or seared salmon.
  • Serve next to tomato soup or butternut squash soup for a cozy lunch.
  • Pile onto a grain bowl with farro and extra cranberries for a meal-sized salad.
  • Add warm baguette or cornbread on the side.
  • Pour a crisp hard cider, a dry Riesling, or a bright sparkling wine.

Storage

Store components separately for best texture. Keep the vinaigrette in a sealed jar in the fridge for up to 1 week. Hold the candied walnuts at room temperature in an airtight container for 5 days. Refrigerate dressed salad for up to 1 day; it softens, so fold in a handful of fresh spinach to refresh it before serving.