A flavour-packed winter salad made with baby spinach, crisp red apple, creamy Gorgonzola and crunchy candied walnuts. Bright pomegranate seeds, salty streaky pancetta and a tangy, cheese-forward dressing make this salad a warming, satisfying option for cold-weather meals.
This salad needs cheese: a creamy, silky Gorgonzola that melts into the dressing and ties the sweet and savoury elements together.
The dressing is inspired by Marcella Hazan’s The Essentials of Classic Italian Cooking. While the book focuses on classic Italian techniques, the dressing here is adapted to create a smooth, flavourful coating for the spinach — the result may look rustic, but it tastes incredible.
What makes a perfect Winter Salad?
A great winter salad balances sweet and savoury, mixes textures and shows seasonal colours — think reds and greens. It should be exciting, simple to assemble and full of flavour.
This spinach, apple, Gorgonzola and candied walnut salad ticks all those boxes and is an easy way to brighten chilly days and holiday leftovers alike.
How to make this Winter Salad With Spinach, Apple, Gorgonzola & Candied Walnuts
Start with the candied walnuts — they’re addictive and can be made ahead. In a small pan, combine butter, sugar, chilli flakes, paprika, a pinch of salt and walnut halves over medium heat. Let the butter and sugar melt and coat the walnuts, stirring so the sugar cooks evenly without burning. Transfer the walnuts immediately to baking paper and separate them so they cool without sticking.
Next, grill the streaky bacon or pancetta under a hot grill until crisp on both sides. Drain on kitchen paper and set aside.
The dressing
Whisk together olive oil, red wine vinegar and a pinch of salt and pepper in a bowl until combined. Add the Gorgonzola (bring it to room temperature first for easier mixing) and mash with a fork into the oil and vinegar. The dressing will be slightly rustic and may have small lumps, but the flavour is excellent. If you prefer a smoother texture, briefly blitz in a blender.
Add the baby spinach to the bowl and toss until the leaves are evenly coated in the dressing.
Assemble the Winter Salad
Divide the dressed spinach among serving bowls. Top with thinly sliced apple, extra crumbled Gorgonzola, pomegranate arils, candied walnuts and torn or chopped pancetta. Finish with a crack of black pepper and serve immediately.
Top tips for making this Winter Salad
- Make the candied walnuts in advance and store them in a sealed container — they’re great for snacking.
- Bring the Gorgonzola to room temperature at least 30 minutes before using so it blends more easily into the dressing.
- If the dressing looks lumpy, don’t worry — it still tastes great. For a smoother dressing, pulse briefly in a blender or food processor.
- Any sweet red apple works well; if you use a green apple, choose a sweeter variety rather than a very tart one.
More simple salads to try
- Arugula Salad with lemon and Parmesan
- Sicilian Fennel and Orange Salad
- Italian Tuna Potato Salad
- Zucchini Ribbon Salad
- Watermelon Basil Salad with mint and goat’s cheese
If you try this winter salad, leave a comment and rate the recipe — feedback is always welcome.
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A winter salad – spinach, apple, gorgonzola and candied walnuts
By Emily
Ingredients
- 7 oz (200g) spinach
- 1 red delicious apple, thinly sliced
- 4.5 oz (130g) Gorgonzola, at room temperature
- 1/2 pomegranate, arils removed
- 5.2 oz (150g) streaky bacon or pancetta strips (about 2 slices per person)
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 cup (80g) walnut halves
- 3 tbsp sugar
- 1/4 tsp chilli flakes (red pepper flakes)
- 1/4 tsp paprika
- 1 oz (30g) butter
- Salt and pepper to taste
Instructions
- Add walnut halves, sugar, chilli flakes, paprika, a pinch of salt and butter to a small pan. Heat gently until the sugar and butter melt, stirring to coat the walnuts and avoiding burning the sugar.
- Transfer the walnuts immediately to baking paper, separating them so they don’t stick. Set aside to cool.
- Grill the bacon or pancetta under a hot grill until crispy on both sides. Drain on kitchen paper and break into pieces.
- Make the dressing by whisking olive oil, red wine vinegar and a pinch of salt and pepper. Add half the Gorgonzola and mash with a fork into the dressing; small lumps are fine.
- Toss the baby spinach in the dressing until evenly coated.
- Divide dressed spinach among bowls and top with apple slices, remaining Gorgonzola, pomegranate arils, bacon pieces and candied walnuts. Finish with freshly ground pepper and serve.
Notes
- Don’t worry about the dressing’s appearance — it tastes great.
- Gorgonzola should be at room temperature for easiest mixing.
- Tear or chop the bacon/pancetta into small pieces before sprinkling over the salad.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in my recipes unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 21 g |
Protein: 16 g |
Fat: 62 g |
Saturated Fat: 19 g
Nutrition information is automatically calculated and should be used as an approximation.
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