Best 4 Spinach Salad With Sweet Roasted Pecans And Gorgonzola With Sherry Shallot Vinaigrette Recipes

Indulge in a culinary journey with our Spinach Salad with Sweet Roasted Pecans, Gorgonzola, and Sherry Shallot Vinaigrette. This vibrant and flavorful salad is a feast for the senses, combining fresh baby spinach, roasted pecans, creamy gorgonzola cheese, and a tangy vinaigrette dressing.

The sweet and savory roasted pecans add a delightful crunch, while the gorgonzola cheese provides a rich and creamy balance. The sherry shallot vinaigrette dressing, made with sweet sherry, tangy shallots, and a touch of honey, brings all the flavors together in perfect harmony. With its vibrant colors and delightful textures, this salad is sure to impress.

Let's cook with our recipes!

SPINACH AND GORGONZOLA SALAD

Spinach and Gorgonzola Salad image

This is an easily assembled recipe with a wonderful combination of flavors. Enjoy! -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

5 cups fresh baby spinach
1 cup sliced fresh strawberries
1/3 cup lightly salted cashews
1/4 cup crumbled Gorgonzola cheese
VINAIGRETTE:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon seedless raspberry jam
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts :

GINA'S SPINACH SALAD WITH SPICED PECANS

Gina's Spinach Salad with Spiced Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

Steps:

Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

SPINACH PECANS AND GORGONZOLA SALAD WITH SHERRY VINAIGRETTE

Spinach Pecans and Gorgonzola Salad With Sherry Vinaigrette image

Recipe courtesy Dave Lieberman Show: Good Deal with Dave Lieberman Episode: One Pot Meal Potluck Not like any of the other spinach salads on Zaar so I thought that I would post this one.

Provided by Mysterygirl

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package spinach
1/3 cup pecan halves
2 tablespoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup sherry wine vinegar
2 small shallots, minced
kosher salt & freshly ground black pepper
2 ounces gorgonzola, crumbled

Steps:

Preheat oven to 400 degrees F.
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. I have also done this one the stove top in a skillet but I stir frequently when doing so.
Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
Mix spinach, goronzola and pecans in a serving bowl.
Toss salad with dressing.

Nutrition Facts : Calories 425.3, Fat 44, SaturatedFat 7.8, Cholesterol 10.6, Sodium 389.4, Carbohydrate 5.1, Fiber 2, Sugar 0.9, Protein 5.6

PECAN SPINACH SALAD

Pecan Spinach Salad image

My family thinks this refreshing salad is sensational. Coated with a pleasant vinaigrette and topped with toasted pecans and blue cheese, it has an impressive look and taste. Though it can be prepared in 10 minutes or less, don't tell my family because they'd never believe it!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups fresh baby spinach
1/2 cup chopped pecans, toasted
1/3 cup real bacon bits
1/4 cup crumbled blue cheese
DRESSING:
1/3 cup olive oil
2 tablespoons cider vinegar
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic
1/4 teaspoon salt

Steps:

In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 339 calories, Fat 33g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 582mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

For the best flavor, use fresh, young spinach leaves. Avoid wilted or bruised leaves.
Toast the pecans in a single layer on a baking sheet in a preheated oven at 350°F for 5-7 minutes, or until fragrant and lightly browned.
To make the sherry shallot vinaigrette, whisk together the olive oil, sherry vinegar, shallots, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
To assemble the salad, place the spinach leaves in a large bowl. Add the roasted pecans, gorgonzola cheese, and dried cranberries. Drizzle with the sherry shallot vinaigrette and toss to coat.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

This spinach salad with sweet roasted pecans, gorgonzola cheese, and sherry shallot vinaigrette is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The combination of flavors and textures in this salad is sure to please everyone at your table.