Apple Gorgonzola Salad

Ingredients and Substitutions

• Apples: I used Pink Lady apples because they are firm and their taste is a perfect combination of sweet and tart. Granny Smiths or Honeycrisp will also be a fine choice. 
• Arugula: I use baby arugula but other baby greens such as baby spinach or spring mix will also work
• Gorgonzola Cheese: tangy gorgonzola or other type of blue cheese, goat cheese or even feta cheese are all a great addition to this salad
• Dried Cranberries: I use reduced sugar dried cranberries from Ocean Spray. Most grocery stores carry them.
• Walnuts: make sure your walnuts are fresh. I store my walnuts in the freezer to prevent them from turning rancid and bitter. If you like candied walnuts, you can use them in this salad instead of regular toasted nuts. Pecans will also work. 
• Red Onion: to add some spiciness and tang to the salad - see instructions below on how to mellow out the harsh onion flavor by soaking it in cold water.

How to make Apple Gorgonzola Salad

STEP 1: 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 to bring to room temperature. 

STEP 2: Place sliced red onions in a small bowl. Pour cold water just to cover the onions and let them soak for 10-15 minutes (Image 1). Then drain on a sieve. 

Note: Soaking onions in cold water helps to reduce their sharp, pungent taste. The cold water dilutes and washes away some of the compounds responsible for the strong onion flavor, particularly sulfur compounds that can make onions taste spicy or overly intense.

STEP 3: Quater the apples, remove cores and slice each quarter into 4-5 pieces (Image 2).

STEP 4: Make the dressing. Place olive oil, apple cider vinegar, mustard, maple syrup, salt and pepper in a small bowl and whisk vigorously until smooth (Images 3 & 4). Set aside.

STEP 4: Assemble the salad. Place argula in a medium or large bowl. Add apples cut into thin slices, gorgonzola cheese and soaked and drained red onions (Images 5 & 6).

STEP 5: Add dreid cranberries and toasted walnuts. Dress with ⅔ of the dressing and toss to coat. If you like more dressing, add the remaining ⅓ and toss again.

STEP 6: Serve immediately and enjoy.

Tips for storing leftover salad

Storing leftover salad can be tricky. Here are my best tips for success:

1. Use Airtight Containers: Choose airtight containers that are appropriate in size for the amount of leftover salad you have. Airtight containers help seal in freshness and prevent moisture from escaping.
2. Store in the Fridge: Refrigerate the salad as soon as possible after your meal. The refrigerator's cool temperature will slow down the wilting and spoilage of the salad. Store it on the middle shelf, where the temperature is most consistent.
3. Keep Dressing Separate: If you plan to eat the salad over multiple days, store the dressing separately in a small container. Add the dressing just before serving to maintain the salad's crispness.

If the salad is already dressed, place leftovers in the fridge (covered with plastic wrap or trasfer to an airtight container) and cosume within a day. 

What to serve it with

This Apple Salad makes a great addition to family dinners, gatherings and all your holiday festivities! It will go well with Brined Chicken Wings, Chicken Stuffed with Feta and Spinach, meat kebabs such as these easy Air Fryer Chicken Kabobs or Pork Kebabs.

It's also a perfect side for virtually everything that lands on your table, from Pork Bolognese, to Tuna Pesto Pasta to Tuna Stuffed Zucchini. It goes especially well with fall soups such as Butternut Squash Carrot Ginger Soup, Roasted Pumpkin and Cauliflower Soup or Bone Broth Chicken Soup. 

More salad recipes

• Greek Chickpea Salad
• Strawberry Spinach Caprese Salad
• Tuna Caesar Salad
• Cajun Shrimp Salad (with creamy Cajun dressing)
• La Scala Chopped Salad ("The Kardashian Salad")