Best 6 Apple Gorgonzola Salad With Balsamic Vinaigrette Recipes

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Indulge in a delightful culinary journey with our Apple Gorgonzola Salad with Balsamic Vinaigrette, a symphony of flavors that will tantalize your taste buds. This refreshing salad combines sweet and tangy apples, creamy and piquant Gorgonzola cheese, crunchy walnuts, and peppery arugula, all tossed in a zesty balsamic vinaigrette. It's a perfect balance of textures and flavors, making it an ideal choice for a light lunch, a flavorful side dish, or an impressive appetizer.

The article features two variations of this delectable salad, catering to different dietary preferences. The classic Apple Gorgonzola Salad with Balsamic Vinaigrette is a timeless combination that showcases the harmonious blend of sweet, salty, and tangy notes. For a vegan alternative, the Vegan Apple Gorgonzola Salad with Lemon-Tahini Dressing offers a creamy and tangy dressing made with tahini, lemon juice, and olive oil, providing a delightful dairy-free option without compromising on flavor.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can effortlessly create this culinary masterpiece. With captivating photography and detailed descriptions, the article guides you through the process of selecting the perfect ingredients, preparing the dressing, and assembling the salad with precision.

This Apple Gorgonzola Salad with Balsamic Vinaigrette is more than just a salad; it's an experience that will leave you craving for more. Its vibrant colors, enticing aromas, and explosion of flavors will make it a favorite in your recipe repertoire. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you utterly satisfied.

Here are our top 6 tried and tested recipes!

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE



Apple Gorgonzola Salad With Balsamic Vinaigrette image

My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

Provided by Cook4_6

Categories     Salad Dressings

Time 25m

Yield 16 serving(s)

Number Of Ingredients 17

16 ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2 granny smith apples, chopped
1 cup walnuts, toasted
1/4 cup dried cranberries
1/2 cup gorgonzola, crumbled
1/4 lb prosciutto (baked and crumbled) (optional)
1 1/2 teaspoons anchovy paste
1/3 cup balsamic vinegar
3 tablespoons water
1 teaspoon oregano, dried
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup parmesan cheese, grated
1 cup olive oil

Steps:

  • If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
  • To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
  • Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
  • To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
  • Combine salad and dressing, serve.

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)



Apple Gorgonzola Salad (Buca di Beppo Copycat) image

Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!

Provided by Karen

Categories     Salad

Time 1h30m

Number Of Ingredients 19

1 egg white
1 tablespoon water
2 cups walnut halves (or pieces)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
dash black pepper
2 cloves garlic
2 tablespoons red onion (finely minced*)
3/4 cup olive oil
1 head Romaine lettuce
2 Granny Smith apples
1 half lemon (juiced (to preserve apples*))
3/4 cup gorgonzola cheese
3/4 cup dried cranberries

Steps:

  • Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
  • In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
  • Add the walnuts and stir to coat.
  • Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
  • Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
  • Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
  • Bake at 225 for 1 hour. Stir every 15 minutes.
  • Remove from the oven and let cool completely.
  • In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
  • Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
  • Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
  • Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
  • Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
  • Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g

APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE



Apple-Gorgonzola Salad with Red Wine Vinaigrette image

20 minutes and two steps is all it takes to toss together a lovely salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium red or green apple, chopped (1 cup)
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3 cup chopped walnuts, toasted

Steps:

  • In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
  • In large bowl, toss salad ingredients with vinaigrette just before serving.

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g

APPLE GORGONZOLA SALAD



Apple Gorgonzola Salad image

I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.

Provided by gypsysoul

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head romaine lettuce
3 ounces dried cranberries
2 granny smith apples, sliced
3 ounces gorgonzola, crumbled
1/2 cup spiced walnuts
italian vinaigrette

Steps:

  • toss all ingredients together and enjoy!
  • play with the ingredient amount to find what suits your tastes!

Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9

GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP



Gorgonzola Baked Apples with Balsamic Syrup image

Gorgonzola cheese and a balsamic vinegar reduction sauce are pleasing partners to sweet apples. Serve this fruity favorite alongside any entree. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1/3 cup chopped hazelnuts
1/4 cup butter, chopped
3 tablespoons crumbled Gorgonzola cheese
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon onion powder
6 medium tart apples, cored
1 cup balsamic vinegar

Steps:

  • In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.

Nutrition Facts : Calories 226 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 4g fiber), Protein 2g protein.

APPLE AND GORGONZOLA SALAD



Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

  • In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

Tips:

  • Choose the right apples: Use a variety of apples that offer a range of flavors and textures. Granny Smith, Honeycrisp, and Gala are all good options.
  • Slice the apples thinly: This will help them absorb the dressing and cook evenly in the vinaigrette.
  • Don't overcrowd the pan: When searing the apples, do it in batches if necessary to avoid overcrowding the pan. This will help them brown evenly.
  • Use a good quality balsamic vinegar: The balsamic vinegar is a key ingredient in the dressing, so make sure to use a good quality one that has a rich, complex flavor.
  • Make the dressing ahead of time: The dressing can be made up to 24 hours in advance, which makes it a great option for meal prep.

Conclusion:

This apple, gorgonzola, and walnut salad is a delicious and elegant dish that is perfect for any occasion. The combination of sweet apples, salty gorgonzola, crunchy walnuts, and tangy balsamic vinaigrette is simply irresistible. Whether you are serving it as a side dish or a main course, this salad is sure to impress.

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