🎉 Introduction
When the weather turns chilly, salads don’t have to disappear — they just need a little warmth and richness. ❄️✨
This Winter Salad with Spinach, Apple, Gorgonzola & Candied Walnuts is everything a cold-season dish should be: fresh yet hearty, crisp yet comforting.
It brings together baby spinach leaves, crisp red apples, sweet-tart pomegranate seeds, and buttery candied walnuts, all finished with crumbled Gorgonzola cheese and a tangy red-wine vinaigrette.
For a savory note, we’ll add crispy beef strips instead of bacon — keeping the smoky flavor while making the dish pork-free. The balance of textures and tastes — sweet, salty, creamy, crunchy, and tangy — makes this salad perfect as a holiday side or a light winter lunch.
🧰 Equipment Needed
- Medium skillet
- Baking tray (for toasting nuts if preferred)
- Salad bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Cutting board and knife
- Measuring spoons and cups
🛒 Ingredients
🥬 For the Salad
- 7 oz fresh spinach leaves
- 1 red delicious apple, thinly sliced
- ½ pomegranate, seeds removed
- 4 ½ oz Gorgonzola cheese, crumbled
- 5 oz beef strips or beef bacon, cooked until crispy (pork-free alternative)
- Salt and pepper, to taste
🌰 For the Candied Walnuts
- 1 cup (80 g) walnut halves
- 3 tbsp sugar
- 1 tbsp butter
- ¼ tsp paprika
- Pinch of chili flakes (optional, for a light kick)
🍷 For the Dressing (no alcohol)
- 5 tbsp olive oil
- 1 tbsp red wine vinegar (non-alcoholic or apple cider vinegar substitute)
- Salt and black pepper, to taste
👩🍳 Directions
Step 1 – Make the Candied Walnuts
In a skillet over medium heat, melt the butter and add the sugar. Stir until the sugar begins to dissolve and bubble slightly.
Add walnut halves, paprika, and a small pinch of chili flakes. Stir constantly for 3–5 minutes, coating the walnuts evenly until they’re glossy and caramelized.
Transfer them to parchment paper and let them cool completely — they’ll harden into sweet, crunchy perfection.
Step 2 – Cook the Beef Strips
In the same pan, add your beef strips and cook over medium heat until crispy and browned. Remove to a plate lined with paper towels to drain any excess fat.
Step 3 – Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, salt, and black pepper. Taste and adjust seasoning to your liking.
Step 4 – Assemble the Salad
In a large salad bowl, layer the spinach leaves, apple slices, and pomegranate seeds. Scatter the crispy beef strips and crumbled Gorgonzola on top.
Step 5 – Add the Candied Walnuts
Once the walnuts have cooled, break them apart and sprinkle generously over the salad.
Step 6 – Dress and Toss
Drizzle the vinaigrette over the salad and gently toss everything together to coat the leaves lightly. Serve immediately for the perfect mix of warm and cold textures.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
🧊 Storage & Reheating
- Storage: Keep salad and dressing separate in airtight containers. Salad stays fresh for 2 days in the fridge.
- Candied Walnuts: Store in a dry jar for up to 1 week.
- Reheating: Not required — best served fresh and slightly cool.
💡 Tip: Add the dressing and candied walnuts just before serving to preserve crunch and texture.
🥄 Variations
- Cheese Swap: Replace Gorgonzola with feta, blue cheese, or goat cheese.
- Fruit Mix: Add pears, oranges, or dried cranberries for more color.
- Vegan Option: Skip beef and cheese; use toasted chickpeas and vegan feta.
- Nut Alternative: Try pecans, almonds, or hazelnuts.
- Sweet Touch: Add a drizzle of honey or maple syrup to the dressing.
- Extra Crunch: Toss in a handful of crispy onions or roasted seeds.
- Hearty Meal: Top with grilled chicken, shrimp, or tofu.
❓ 10 FAQs
1. Can I make this salad ahead of time?
Yes — prep all components separately and assemble just before serving.
2. What can I use instead of Gorgonzola?
Feta, goat cheese, or blue cheese are great substitutes.
3. Can I skip the meat?
Absolutely! It’s delicious even without beef — the nuts and cheese provide richness.
4. Can I use baby spinach?
Yes, baby spinach works best since it’s tender and mild.
5. How do I keep apples from browning?
Toss apple slices in a little lemon juice before adding to the salad.
6. Is it spicy?
Only mildly, from the chili flakes — you can omit them for a gentler flavor.
7. Can I use store-bought candied nuts?
Yes, but homemade gives better crunch and flavor.
8. What’s the best vinegar substitute?
Apple cider vinegar works beautifully and keeps the same tangy balance.
9. Can I use another green instead of spinach?
Yes — arugula or mixed greens are great alternatives.
10. Can I make it dairy-free?
Yes — use vegan butter for the walnuts and skip or replace the cheese with a plant-based one.
🏁 Conclusion
This Winter Salad with Spinach, Apple, Gorgonzola & Candied Walnuts is the perfect blend of freshness, crunch, and comfort. 🥬🍎
The creamy cheese melts into the warm beef strips, while the candied walnuts add sweetness and crunch. Every bite brings a contrast — cool spinach, crisp apples, tangy vinaigrette, and the irresistible pop of pomegranate.
It’s elegant enough for holiday tables yet simple enough for weekday dinners — a true seasonal favorite that proves winter salads can be just as exciting as summer ones.
Winter Salad – Spinach, Apple, Gorgonzola & Candied Walnuts — Cozy, Crunchy & Elegant
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Equipment
Method
- In a skillet over medium heat, melt the butter and add the sugar. Stir until the sugar begins to dissolve and bubble slightly.
- Add walnut halves, paprika, and a small pinch of chili flakes. Stir constantly for 3–5 minutes, coating the walnuts evenly until they’re glossy and caramelized.
- Transfer them to parchment paper and let them cool completely — they’ll harden into sweet, crunchy perfection.
- In the same pan, add your beef strips and cook over medium heat until crispy and browned. Remove to a plate lined with paper towels to drain any excess fat.
- In a small bowl or jar, whisk together olive oil, vinegar, salt, and black pepper. Taste and adjust seasoning to your liking.
- In a large salad bowl, layer the spinach leaves, apple slices, and pomegranate seeds. Scatter the crispy beef strips and crumbled Gorgonzola on top.
- Once the walnuts have cooled, break them apart and sprinkle generously over the salad.
- Drizzle the vinaigrette over the salad and gently toss everything together to coat the leaves lightly. Serve immediately for the perfect mix of warm and cold textures.
Notes
Yes — prep all components separately and assemble just before serving. 2. What can I use instead of Gorgonzola?
Feta, goat cheese, or blue cheese are great substitutes. 3. Can I skip the meat?
Absolutely! It’s delicious even without beef — the nuts and cheese provide richness. 4. Can I use baby spinach?
Yes, baby spinach works best since it’s tender and mild. 5. How do I keep apples from browning?
Toss apple slices in a little lemon juice before adding to the salad. 6. Is it spicy?
Only mildly, from the chili flakes — you can omit them for a gentler flavor. 7. Can I use store-bought candied nuts?
Yes, but homemade gives better crunch and flavor. 8. What’s the best vinegar substitute?
Apple cider vinegar works beautifully and keeps the same tangy balance. 9. Can I use another green instead of spinach?
Yes — arugula or mixed greens are great alternatives. 10. Can I make it dairy-free?
Yes — use vegan butter for the walnuts and skip or replace the cheese with a plant-based one. 🏁 Conclusion This Winter Salad with Spinach, Apple, Gorgonzola & Candied Walnuts is the perfect blend of freshness, crunch, and comfort. 🥬🍎 The creamy cheese melts into the warm beef strips, while the candied walnuts add sweetness and crunch. Every bite brings a contrast — cool spinach, crisp apples, tangy vinaigrette, and the irresistible pop of pomegranate. It’s elegant enough for holiday tables yet simple enough for weekday dinners — a true seasonal favorite that proves winter salads can be just as exciting as summer ones.
