Cranberry Gorgonzola Salad With Bacon and Pecans
I don’t make boring salads, and this one proves it. In fact, a good salad earns the same place on my table as a cheese platter or a tray of mini fig and brie bites — something people graze at and keep coming back to. Moreover, salads are where I love to play with texture, the same way I did with my blackberry balsamic salad with fried goat cheese. This cranberry Gorgonzola salad brings it all together: tart cranberries, salty bacon, sharp red onion, creamy blue cheese and honey bourbon pecans over a bed of spinach and arugula.
In particular, cranberries are the thread running through so much of my fall and holiday cooking. They show up in my cranberry Moscow mule, my cranberry brie crostini and the cranberry brie turkey crackers I put out every December. Here, they do the same job they do in all of those recipes — a little sweetness and a lot of color against something rich and savory. What’s more, the whole salad comes together in about twenty minutes, most of which is simply crisping the bacon.
With this in mind, it is the salad I reach for when I am planning a holiday dinner party and want one dish on the table that feels fresh. It sits beautifully beside a fried goat cheese board, it travels well to Friendsgiving, and it holds its own as a first course at my Supper Club dinners. Below you will find everything you need: the ingredients and why each one matters, the method step by step, my favorite variations and exactly how to prep it ahead.
What Is a Cranberry Gorgonzola Salad?
A cranberry Gorgonzola salad is a leafy green salad built on contrast: sweet dried cranberries, salty bacon, crunchy candied nuts and creamy, tangy Gorgonzola, all pulled together with a light fruity vinaigrette. Gorgonzola is an Italian blue cheese, so if you have seen this salad called a cranberry blue cheese salad or a cranberry bacon bleu salad, it is the same idea. My version uses a mix of baby spinach and arugula, honey bourbon glazed pecans and an apple vinaigrette, which makes it feel right at home on a fall or winter table.
Cranberry Gorgonzola Salad Ingredients (With Purpose & Flavor Notes)
Baby Spinach and Baby Arugula
Spinach gives the salad body and a mild, soft leaf, while arugula adds a peppery bite. Together, they keep every forkful interesting and stand up to the heavier toppings.
Dried Cranberries
The sweet-tart note that makes this a holiday salad. They also add chew, which plays nicely against the crunch of the pecans.
Gorgonzola Cheese
Creamy, tangy and a little funky. Gorgonzola is milder than most blue cheeses, so it adds richness without overpowering the fruit. Buy it already crumbled to save a step.
Bacon
Salt and smoke. Cook it until it is fully crisp so it stays crunchy once it meets the dressing.
Honey Bourbon Glazed Pecans
I use store-bought honey bourbon glazed pecans because they bring sweetness, warmth and crunch in one ingredient. Any candied or glazed pecans will work.
Red Onion
Thin slices add sharpness and color. Slice it as thinly as you can so it reads as a bright note rather than a bite of raw onion.
Apple Vinaigrette
A store-bought apple vinaigrette ties the fruit and cheese together with a gentle sweetness and acidity. An apple cider vinaigrette is a good substitute.
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Large Acacia Salad Bowl
A wide wooden bowl gives you room to toss ten cups of greens without bruising the leaves.
Acacia Wood Salad Servers
Long wooden servers lift the greens and toppings together, so every plate gets a little of everything.
Salad Spinner
Dry greens hold on to the vinaigrette instead of watering it down.
Salad Dressing Shaker
Shake the vinaigrette just before serving so it pours evenly, and use the juicer lid for a squeeze of lemon.
Handheld Mandoline
The fastest way to paper-thin red onion rings that taste bright, not harsh.
8-Inch Chef’s Knife
A sharp chef’s knife slices the onion and chops the bacon in a few strokes.
Acacia Cutting Board
A juice groove keeps onion and bacon prep neatly contained.
Cast Iron Skillet
Cast iron cooks bacon evenly and gets it fully crisp, so it stays crunchy in the salad.
Glass Prep Bowls
Measure the cranberries, pecans and cheese ahead, and assembly takes two minutes.
Airtight Storage Containers
Keep prepped greens, onion and bacon separate so the salad comes together fresh the next day.
White Oval Serving Platter
A wide platter shows off every topping, just like in these photos.
White Linen Napkins
Simple white linen dresses up the table for Thanksgiving or a Supper Club dinner.
How To Make Cranberry Gorgonzola Salad
Step 1: Crisp the Bacon
Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning once, until it is fully crisp. Drain it on paper towels, let it cool for a few minutes, then crumble it into bite-size pieces.
Step 2: Slice the Red Onion
Meanwhile, slice half a red onion as thinly as you can and separate the rings. If you prefer a milder onion, soak the slices in cold water for 10 minutes, then pat them dry.
Step 3: Build the Base
Add the baby spinach and baby arugula to a large serving bowl or platter and toss them together so the two greens are evenly mixed.
Step 4: Add the Toppings
Scatter the dried cranberries, glazed pecans, red onion and crumbled bacon over the greens. As a result, every serving gets a little of everything.
Step 5: Dress, Top and Serve
Just before serving, drizzle the apple vinaigrette over the salad and toss gently. Finish with the crumbled Gorgonzola and serve right away, with extra dressing on the side.
Cranberry Gorgonzola Salad
Ingredients
- 5 oz baby spinach
- 5 oz baby arugula
- 1/2 cup dried cranberries
- 1 cup crumbled Gorgonzola cheese about 4 oz
- 5 slices bacon cooked crisp and crumbled
- 1/2 cup honey bourbon glazed pecans store-bought, or any candied pecans
- 1/2 red onion thinly sliced
- 1/3 cup apple vinaigrette store-bought, plus more for serving
Instructions
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning once, until fully crisp. Drain on paper towels, cool, then crumble.
- Thinly slice the red onion and separate the rings. For a milder flavor, soak in cold water for 10 minutes and pat dry.
- Add the spinach and arugula to a large serving bowl or platter and toss to combine.
- Scatter the dried cranberries, glazed pecans, red onion and bacon over the greens.
- Just before serving, drizzle with the apple vinaigrette and toss gently.
- Top with the crumbled Gorgonzola and serve right away, with extra dressing on the side.
Notes
KEEP HOSTING
More to make and share — bold, seasonal salads.
Pear and Gorgonzola Salad with Candied Pecans: A Sweet, Savory Southern Delight
Sweet pear, gorgonzola, and candied pecans over crisp greens.
Get the Recipe →
Apple and Goat Cheese Salad
Crisp apple and creamy goat cheese over fresh greens.
Get the Recipe →
The Perfect Winter Salad
A seasonal salad layered with hearty winter produce and bright dressing.
Get the Recipe →Cranberry Gorgonzola Salad Variations
Swap in Walnuts
Candied walnuts work just as well as pecans. Look for honey-glazed walnuts, or toast plain walnuts in a dry skillet for a less sweet salad.
Make It a Main
Add grilled chicken or sautéed shrimp and this becomes a complete lunch or light dinner for four.
Try a Different Cheese
Goat cheese makes it softer and tangier, while feta adds a salty, briny edge. Both pair well with cranberries.
Add Fresh Fruit
Thin slices of pear or crisp apple add juiciness and make the salad feel even more autumnal.
Change the Greens
Use all spinach for a milder salad, or swap in mixed baby greens or chopped romaine for more crunch.
Use a Different Dressing
A balsamic vinaigrette or a honey Dijon dressing both pair beautifully with the cranberries and blue cheese.
When I Love Serving Cranberry Gorgonzola Salad
Thanksgiving Dinner
It is the fresh, crisp counterpoint to a table full of rich sides, and the cranberries tie it right into the rest of the menu.
Christmas Dinner
The red cranberries and green spinach make it look festive with no extra effort.
Friendsgiving
Everything can be prepped ahead and packed separately, so it travels well and is tossed together when you arrive.
A Supper Club First Course
Plated in small portions, it makes an elegant opener before the main course, especially next to prosciutto wrapped apple bites or prosciutto and fig crackers.
Holiday Brunch
Serve it next to a smoked salmon charcuterie board for a spread that feels generous but light.
An Easy Weekday Lunch
Add chicken and it becomes a lunch I look forward to, just like my tuna salad boats.
What To Serve With Cranberry Gorgonzola Salad
Baked Brie
Start the evening with baked brie with balsamic caramelized onions; the sweet onions echo the cranberries.
Pear Puff Pastry
A pear puff pastry with goat cheese and rosemary honey brings the same sweet and savory balance in a warm, flaky bite.
A Cozy Soup
For a cold night, pair it with white sausage tortellini soup.
A Lighter Soup
Alternatively, easy white bean chicken soup makes it a simple salad-and-soup supper.
A Leftover Turkey Sandwich
The day after the holiday, serve it with a turkey cranberry brie sandwich.
A Festive Drink
An apple cider mimosa picks up the apple in the vinaigrette.
Cranberry Gorgonzola Salad Storage
Make It Ahead
Up to one day ahead, wash and dry the greens, slice the onion and cook the bacon. Store each one separately in the refrigerator and assemble just before serving.
Keep the Crunch
Store the pecans at room temperature in an airtight container, and add the dressing only when you are ready to eat so the greens stay crisp.
Leftovers
A dressed salad is best eaten the same day. Undressed leftovers keep in an airtight container in the refrigerator for up to 2 days.
Freezing
This salad does not freeze. The greens wilt and turn watery once thawed.
Cranberry Gorgonzola Salad FAQs
Can I use blue cheese instead of Gorgonzola?
Yes. Gorgonzola is a type of blue cheese, so any crumbled blue cheese works. Gorgonzola is simply a little creamier and milder than most.
Can I make this salad ahead of time?
Yes, as long as you keep the parts separate. Prep the greens, onion and bacon up to a day ahead, then toss everything with the dressing right before serving.
Can I use walnuts instead of pecans?
Absolutely. Candied or toasted walnuts are a great swap and give the salad a slightly more earthy flavor.
How much does this salad serve?
It serves 6 as a side salad or 4 as a main when you add a protein like grilled chicken or shrimp.
What dressing goes with cranberry Gorgonzola salad?
An apple or apple cider vinaigrette is my favorite. However, balsamic vinaigrette and honey Dijon are both good choices.
How do I keep the bacon crispy?
Cook it until it is fully crisp, let it cool completely before crumbling, and add it at the very end, just before serving.
Final Thoughts
This cranberry Gorgonzola salad is proof that a salad can be the dish people talk about after dinner. It takes about twenty minutes, most of it can be done the day before, and it brings color, crunch and a little sweetness to any table. All things considered, it is the salad I trust for every holiday gathering, from a quiet Thanksgiving to a full Supper Club evening. If you make it, I would love to see it — tag me on Instagram @eatingwitherica and let me know how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
Pin this cranberry Gorgonzola salad to your holiday board so it is ready when you plan your Thanksgiving and Christmas menus.
