Apple Gorgonzola Salad (Buca di Beppo Copycat)

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5 from 39 votes

Apple Gorgonzola Salad features crisp romaine lettuce, tart Granny Smith apples, and sharp gorgonzola cheese combined with dried cranberries for a sweet-tart contrast. Topped with homemade candied walnuts and dressed in a tangy Italian vinaigrette with garlic, onion, and herbs, this salad balances crunchy, creamy, and zesty elements.

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

Servings: 8

Calories: 536 kcal

Course: Salad

Cuisine: American

Ingredients

For the Candied Walnuts

1 egg white
1 tablespoon water
2 cups walnut halves or pieces
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice

For the Italian vinaigrette

1/3 cup white wine vinegar
3/4 teaspoon oregano dried
1/2 teaspoon mustard powder dry
1 teaspoon salt
dash black pepper
1 tablespoon white sugar
2 cloves garlic
2 tablespoons red onion finely minced*
3/4 cup olive oil

For the salad

1 head romaine lettuce
2 apple Granny Smith variety
1 half lemon juiced (to preserve apples*)
3/4 cup gorgonzola cheese
3/4 cup dried cranberries

Instructions

For the walnuts:

Cup of Yum

Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
Add the walnuts and stir to coat.
Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
Bake at 225 for 1 hour. Stir every 15 minutes.
Remove from the oven and let cool completely.

For the dressing:

In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, sugar, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.

To assemble:

Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

Notes

Finely mince extra red onion for garnish if desired; it adds sharp flavor.
Dress the salad immediately before serving to maintain crisp lettuce.
Candied walnuts require slow baking and periodic stirring for even coating.

Nutrition Information

Serving 1cup Calories 536kcal (27%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 43g (66%) Saturated Fat 7g (35%) Polyunsaturated Fat 16g (94%) Monounsaturated Fat 18g (90%) Cholesterol 8mg (3%) Potassium 426mg (9%) Fiber 6g (24%) Sugar 27g (54%) Vitamin A 6932IU (139%) Vitamin C 6mg (7%) Calcium 124mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 536

% Daily Value*

Serving	1cup
Calories	536kcal	27%
Carbohydrates	36g	12%
Protein	8g	16%
Fat	43g	66%
Saturated Fat	7g	35%
Polyunsaturated Fat	16g	94%
Monounsaturated Fat	18g	90%
Cholesterol	8mg	3%
Potassium	426mg	9%
Fiber	6g	24%
Sugar	27g	54%
Vitamin A	6932IU	139%
Vitamin C	6mg	7%
Calcium	124mg	12%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.