Spinach raspberry salad with gorgonzola and honey roasted walnuts
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 to 8
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Cuisine
American, International
Spinach raspberry salad with gorgonzola and honey roasted walnuts
Description
The Spinach raspberry salad with gorgonzola and honey roasted walnuts features a blend of baby spinach leaves paired with sliced red onion for subtle sharpness. Fresh raspberries add a vibrant tartness complemented by crumbled gorgonzola, which brings an earthy creaminess. Honey-roasted walnuts contribute a caramelized crunch that contrasts with the softness of the fruit and greens. The salad is dressed with a raspberry vinegar and olive oil vinaigrette, whisked together with salt and black pepper to unify the flavors.
The result is a visually appealing salad with a balance of sweet, salty, and tangy flavors, enhanced by varying textures from creamy cheese to crunchy nuts. The preparation is straightforward—combine ingredients, dress, toss, and serve immediately to keep the spinach crisp and the raspberries fresh.
This salad is suitable as a light starter or a refreshing side paired with poultry or grilled meats. The addition of parsley leaves on top adds a fresh herbal note and color contrast, rounding out the dish.
Ingredients
- 5 oz spinach
- ½ red onion sliced, medium sized
- 1 ½ cup raspberry
- ½ cup gorgonzola cheese crumbled, or blue cheese
- 1 cup walnuts honey roasted
- 2 tbs raspberry vinegar red
- 3 tbs olive oil
- salt to taste
- black pepper to taste
- parsley leaves
Instructions
- Combine the spinach, sliced red onion, raspberries, crumbled gorgonzola and honey roasted walnuts in a salad bowl.
- In a small bowl, whisk the raspberry vinegar, olive oil, salt and pepper until well blended.
- Add the raspberry vinaigrette to the salad and toss well. Top with a few parsley leaves.
- Serve immediately.
User Reviews
Overall Rating
4.9
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