Best 4 Spinach Gorganzola Salad Recipes

Indulge in a symphony of flavors with our Spinach Gorgonzola Salad, a culinary masterpiece that tantalizes your taste buds. This vibrant salad showcases the perfect balance between the earthy notes of baby spinach and the creamy richness of crumbled Gorgonzola cheese. Topped with crisp walnuts and sweet dried cranberries, each bite offers a delightful textural contrast. Drizzled with a tangy and flavorful homemade balsamic vinaigrette, this salad transforms into an explosion of flavors that will leave you craving for more. In addition to the classic Spinach Gorgonzola Salad, we present two variations that cater to different dietary preferences and taste profiles. For a vegan alternative, our Vegan Spinach Salad offers a delightful combination of fresh spinach, roasted sweet potatoes, avocado, and a zesty lemon-tahini dressing. And for those who love warm and hearty meals, our Warm Spinach Salad with Bacon and Eggs is a perfect choice, featuring wilted spinach, crispy bacon, poached eggs, and a warm bacon vinaigrette.

Here are our top 4 tried and tested recipes!

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Steps:

Preheat oven to 400 degrees F.
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans.

SPINACH SALAD WITH GORGONZOLA CHEESE

Spinach Salad With Gorgonzola Cheese image

This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad which is also a great salad. I made this again for my Easter weekend meal and added about 1/2 cup of dried bananas to it and would highly recommend doing that in the original recipe. :)

Provided by Nimz_

Categories Fruit

Time 25m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces Baby Spinach
1/3 cup mediterranean apricots, chopped or 1/3 cup apricot, of your choice chopped
1 cup chopped green apple (about a half of a medium apple, eat the rest of it cause it's good for you)
1 small lemon, juice of
1 1/2 ounces raisins
1 cup chopped broccoli floret
1/4 cup sunflower seeds
1/4-1/3 cup crumbled gorgonzola (or more) or 1/4-1/3 cup feta cheese, to your taste (or more)
salt and pepper
1/3 cup enova salad oil or 1/3 cup light olive oil
1/3 cup honey
1/4 cup balsamic vinegar

Steps:

Cut stems from spinach and wash and spin dry.
Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
Add the lemon juice to the apples and set aside.
Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
Just before serving add the chopped apples and crumbled gorgonzola cheese.
Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
Add salt and pepper to taste.
Dressing.
Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

Nutrition Facts : Calories 400.5, Fat 25.3, SaturatedFat 4.6, Cholesterol 6.3, Sodium 159.7, Carbohydrate 43.5, Fiber 3.4, Sugar 35.2, Protein 6.4

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Spinach Salad with Gorgonzola and Olives image

Categories Salad Cheese Leafy Green Mushroom Olive No-Cook Vinegar Bacon Spinach Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 10-ounce bags ready-to-use spinach
3 cups sliced mushrooms (about 8 ounces)
1 cup pitted Kalamata olives or other brine-cured black olives
10 slices bacon, cut into 1/2-inch pieces
1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
1/4 cup whipping cream

Steps:

Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

SPINACH SALAD WITH WARM GORGONZOLA DRESSING

Spinach Salad With Warm Gorgonzola Dressing image

This is a fantastic spinach salad recipe, and one I have made many times for dinner parties. This salad is so good that it can really be served as a main meal, and also compares to the spinach salads that are served at the fancy restaurants, if not BETTER! You can use Roquefort in place of the gorgonzola...once you have tryed this salad you'll be hooked! This is a salad you make often!

Provided by Kittencalrecipezazz

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (10 ounce) bags Baby Spinach (purchase the washed and ready to use bags)
4 cups sliced fresh mushrooms
1 small red onion, thinly sliced (use only red onion for this)
1 1/2 cups sliced black olives (can use more or less olives)
12 slices bacon, cut into about 1-inch pieces (can use more or less bacon)
2 cups gorgonzola
1/4 cup whipping cream (unwhipped)
salt and pepper
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons honey
salt and black pepper

Steps:

In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
Reduce the heat to low.
Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
Pour the warm dressing over the salad, or serve on the side.
Sprinkle with cooked bacon.

Nutrition Facts : Calories 511.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 78.2, Sodium 1436, Carbohydrate 18.9, Fiber 4, Sugar 10.7, Protein 19.9

Tips:

Choose Fresh Spinach: Opt for vibrant, unblemished spinach leaves for the best flavor and texture.
Use Quality Gorgonzola: Select a creamy, flavorful Gorgonzola cheese for a rich, nutty taste.
Toast Walnuts: Toasting walnuts enhances their flavor and adds a delightful crunch to the salad.
Make a Flavorful Dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper for a well-balanced dressing.
Serve Immediately: Spinach salads are best enjoyed fresh, so serve them immediately after assembling.

Conclusion:

This spinach Gorgonzola salad is a culinary delight, offering a harmonious blend of flavors and textures. The tender spinach, creamy Gorgonzola, crunchy walnuts, and tangy dressing come together to create a satisfying and nutritious meal. Whether served as a light lunch, vibrant side dish, or elegant appetizer, this salad is sure to impress. Experiment with different toppings such as dried cranberries, crumbled bacon, or sliced apples to add your own personal touch. By following these tips and enjoying the salad fresh, you'll experience the full flavor and benefits of this delightful dish.