Winter Spinach Salad with Apple, Gorgonzola, Candied Walnuts, and Crispy Bacon Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: European
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Toss Spinach with Dressing: Add the fresh spinach to the dressing bowl, tossing gently until all leaves are evenly coated.
- 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.
- 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
