Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe

Introduction

This Spinach Salad with Gorgonzola and Figs is a delightful blend of fresh, sweet, and savory flavors. Combining tender baby spinach, creamy cheese, candied walnuts, and a rich fig dressing, it makes a perfect light meal or elegant starter.

Ingredients

• 10 walnuts
• 50 g granulated sugar (¼ cup)
• 200 g baby spinach (7 oz)
• 2 dried figs, sliced (optional: fresh figs)
• 1 pear, diced (medium size)
• 100 g Gorgonzola cheese (3.5 oz) (optional: blue cheese)
• 4 slices prosciutto
• 2 dried figs
• 2 tsp honey
• 50 ml balsamic vinegar (¼ cup)
• 150 ml olive oil (⅔ cup) (or sunflower oil)

Instructions

1. Step 1: Prepare the candied walnuts by melting the sugar in a pan over low heat until it becomes a smooth liquid.
2. Step 2: Add the walnuts to the melted sugar and stir until they are evenly coated.
3. Step 3: Spread the coated walnuts on baking paper. Use two forks to separate them before they harden, then place them in the refrigerator to cool.
4. Step 4: For the fig dressing, slice the figs and add them to a blender along with the honey and balsamic vinegar. Blend until smooth.
5. Step 5: Slowly add the olive oil to the fig mixture while blending, until the dressing is smooth and well combined.
6. Step 6: Slice the dried figs into thin slices. Dice the pear and Gorgonzola cheese into small cubes.
7. Step 7: In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola.
8. Step 8: Pour the fig dressing over the salad and toss gently to coat all ingredients.
9. Step 9: Arrange slices of prosciutto on top before serving.

Tips & Variations

• Substitute blue cheese for Gorgonzola if preferred for a milder flavor.
• Use fresh figs when in season for a juicier and fresher taste.
• To make the salad vegetarian, omit prosciutto or replace it with toasted nuts for added crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The salad is best served fresh; if storing assembled salad, keep it refrigerated and consume within a day. When ready to eat, toss gently and add the dressing just before serving to prevent wilting. Candied walnuts can be kept in an airtight container at room temperature for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of walnuts?

Yes, pecans or almonds work well as they can be similarly candied and add a nice crunch to the salad.

Is it possible to make the fig dressing ahead of time?

Absolutely, the fig dressing can be made up to two days in advance and stored in the refrigerator. Just bring it to room temperature and whisk gently before using.

Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe

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★★★★★

4.5 from 113 reviews

A fresh and flavorful spinach salad featuring candied walnuts, sweet figs, ripe pear, and creamy Gorgonzola cheese, all brought together with a luscious fig and balsamic dressing and topped with delicate slices of prosciutto. This salad balances sweet, savory, and tangy elements for a delightful and elegant dish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Candied Walnuts

• 10 Walnuts
• 50 g Granulated sugar (¼ cup)

For the Salad

• 200 g Baby spinach (7 oz)
• 2 Figs dried, sliced (optional: fresh figs)
• 1 Pear, diced (medium size)
• 100 g Gorgonzola cheese (3.5 oz) (optional: Blue cheese)
• 4 slices Prosciutto

For the Fig Dressing

• 2 Dried figs
• 2 tsp Honey
• 50 ml Balsamic vinegar (¼ cup)
• 150 ml Olive oil (⅔ cup) (or sunflower oil)

Instructions

1. Prepare Candied Walnuts: Start by melting the granulated sugar in a pan over low heat until it liquefies completely and begins to take on a light amber color.
2. Coat Walnuts: Once the sugar has melted, add the walnuts to the pan and stir them continuously to ensure they are evenly coated with the caramelized sugar.
3. Cool Walnuts: Immediately spread the coated walnuts onto baking paper and use two forks to separate them before the sugar hardens, then place them in the refrigerator to cool and harden completely.
4. Make Fig Dressing: Slice the dried figs, then add them along with honey and balsamic vinegar to a blender. Blend until the mixture is smooth and uniform.
5. Add Olive Oil: Slowly drizzle the olive oil into the fig mixture while blending continuously until the dressing is emulsified and silky.
6. Prepare Salad Ingredients: Slice any remaining dried figs thinly. Dice the pear and Gorgonzola cheese into small cubes.
7. Assemble Salad: In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese. Pour in the fig dressing and toss gently to coat all ingredients evenly.
8. Finish with Prosciutto: Arrange the prosciutto slices on top of the salad as a savory garnish before serving.

Notes

• Fresh figs can be used instead of dried figs where available for a juicier texture.
• Blue cheese can substitute Gorgonzola if preferred.
• You can use sunflower oil instead of olive oil for a milder dressing flavor.
• Candied walnuts can be stored in an airtight container for up to one week.
• This salad works well as a starter or a light main course.

Keywords: spinach salad, Gorgonzola, figs, candied walnuts, prosciutto, fig dressing, Italian salad