Winter Spinach Salad with Apple, Gorgonzola, Candied Walnuts, and Crispy Bacon Recipe

Introduction

This winter salad combines fresh spinach with crisp apple slices, creamy gorgonzola, and sweet candied walnuts for a delightful contrast of flavors and textures. The addition of crispy bacon and juicy pomegranate arils makes it a perfect festive and hearty salad to brighten chilly days.

Ingredients

• 7 oz (200g) spinach
• 1 Red Delicious apple, thinly sliced
• 4.5 oz (130g) gorgonzola, at room temperature
• 1/2 pomegranate, arils removed
• 5.2 oz (150g) streaky bacon or pancetta strips (about 2 slices per person)
• 5 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 cup (80g) walnut halves
• 3 tbsp sugar
• 1/4 tsp chilli flakes (red pepper flakes)
• 1/4 tsp paprika
• 1 oz (30g) butter
• Salt and pepper, to taste

Instructions

1. Step 1: In a small pan, combine the walnut halves, sugar, chilli flakes, paprika, a pinch of salt, and butter. Heat gently, stirring often, until the sugar and butter melt and coat the walnuts, being careful not to burn the sugar.
2. Step 2: Immediately transfer the candied walnuts to a sheet of baking paper, separating them to prevent sticking. Set aside to cool.
3. Step 3: Place the bacon or pancetta under a hot grill and cook until crispy on both sides. Drain on kitchen paper to remove excess fat.
4. Step 4: For the dressing, whisk together the olive oil, red wine vinegar, salt, and pepper in a large mixing bowl. Add half of the gorgonzola and mash with a fork until roughly combined, allowing some lumps to remain.
5. Step 5: Add the spinach to the dressing and toss thoroughly until evenly coated.
6. Step 6: Divide the dressed spinach among serving bowls. Top each with apple slices, remaining gorgonzola, pomegranate arils, crispy bacon pieces, and the candied walnuts. Finish with a fresh grind of black pepper and serve immediately.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted pumpkin seeds or roasted chickpeas for crunch.
• Swap gorgonzola for feta or blue cheese if preferred; room temperature cheese blends more easily into the dressing.
• If pomegranate isn’t available, dried cranberries or cherries add a similar tart sweetness.
• Use any firm apple variety but choose a sweeter one like Red Delicious or Fuji for balance.

Storage

Store leftover salad components separately in airtight containers for up to 2 days. Reheat candied walnuts briefly if needed to restore crunch. Dress spinach just before serving to prevent wilting. Bacon is best served freshly cooked but can be stored cooked for up to 2 days in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the components ahead but combine them just before serving to keep the spinach fresh and crisp and the walnuts crunchy.

What can I substitute for gorgonzola?

If you don’t have gorgonzola or prefer a milder flavor, feta or blue cheese work well and provide a similar creamy texture.

Winter Spinach Salad with Apple, Gorgonzola, Candied Walnuts, and Crispy Bacon Recipe

Print Recipe

★★★★★

5 from 92 reviews

A refreshing and hearty winter salad combining fresh spinach, crisp apple, tangy gorgonzola, and sweetly spiced candied walnuts, finished with crispy pancetta and a vibrant olive oil and red wine vinegar dressing. Perfect for a light lunch or festive side dish.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: European

Ingredients

Scale 1x2x3x

Salad Ingredients

• 7 oz (200g) spinach
• 1 red delicious apple (thinly sliced)
• 4.5 oz (130g) gorgonzola (at room temperature)
• 1/2 pomegranate (arils removed)
• 5.2 oz (150g) streaky bacon or pancetta strips (approximately 2 slices per person)

Dressing Ingredients

• 5 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Candied Walnuts

• 1 cup (80g) walnut halves
• 3 tbsp sugar
• 1/4 tsp chilli flakes (red pepper flakes)
• 1/4 tsp paprika
• 1 oz (30g) butter
• Pinch of salt

Instructions

1. Prepare Candied Walnuts: In a small pan, combine walnut halves, sugar, chilli flakes, paprika, a pinch of salt, and butter. Heat gently, letting the sugar and butter melt together for about 2 minutes while stirring to thoroughly coat the walnuts. Be careful not to burn the sugar.
2. Cool Walnuts: Immediately transfer the coated walnuts onto a sheet of baking paper, spreading them out so they don’t stick together. Set aside to cool and harden.
3. Cook Bacon or Pancetta: Place the bacon or pancetta strips under a hot grill and cook until crispy on both sides. Remove and drain on kitchen paper to absorb excess fat.
4. Make Dressing: In a large mixing bowl, whisk together olive oil, red wine vinegar, salt, and pepper until fully combined. Add half of the gorgonzola and mash it into the dressing using a fork. Some small lumps are fine and add texture.
5. Toss Spinach with Dressing: Add the fresh spinach to the dressing bowl, tossing gently until all leaves are evenly coated.
6. Assemble Salad: Divide the dressed spinach into serving bowls. Top each with equal portions of thinly sliced apple, the remaining gorgonzola broken into chunks, pomegranate arils, crispy bacon pieces, and the cooled candied walnuts.
7. Serve: Finish with a grinding of black pepper on top, then serve immediately for best texture and flavor.

Notes

• Ensure the gorgonzola is at room temperature for easier mashing into the dressing.
• Be cautious when melting sugar to prevent it from burning, which will impart a bitter taste.
• Walnuts can be prepared in advance and stored in an airtight container once cooled.
• For a vegetarian version, omit the bacon or pancetta.
• This salad is best served fresh to maintain the crispness of the spinach and apples.

Keywords: winter salad, spinach salad, gorgonzola salad, candied walnuts, bacon salad, healthy salad, holiday salad