Cranberry Gorgonzola Salad
A holiday-ready salad of baby spinach and arugula with dried cranberries, crisp bacon, honey bourbon glazed pecans, red onion and creamy Gorgonzola, tossed in an apple vinaigrette.
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
Prep the greens, onion and bacon up to a day ahead and store separately. Dress the salad only just before serving so the greens stay crisp.
Swap the pecans for candied walnuts, or the Gorgonzola for goat cheese or feta. Add grilled chicken or shrimp to serve 4 as a main.
Nutrition per serving (estimated): 245 kcal · 17g fat (5g saturated) · 17g carbohydrates · 2g fiber · 12g sugar · 8g protein · 461mg sodium · 22mg cholesterol. Calculated from the ingredients listed; treat as an estimate.