Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe

Introduction

This Spinach Salad with Gorgonzola and Figs offers a delightful balance of sweet, savory, and tangy flavors. With candied walnuts, fresh and dried figs, and a rich fig dressing, it’s a refreshing and elegant dish perfect for any occasion.

Ingredients

• 10 Walnuts
• 50 g Granulated sugar (¼ cup)
• 200 g Baby spinach (7 oz)
• 2 Figs, dried and sliced (optional: fresh figs)
• 1 Pear, medium size, diced
• 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: Make the candied walnuts by melting the granulated sugar in a pan over low heat until fully liquefied.
2. Step 2: Add the walnuts to the melted sugar and stir to coat them evenly.
3. Step 3: Spread the coated walnuts on baking paper and separate them using two forks before they harden. Let cool in the refrigerator.
4. Step 4: Prepare the fig dressing by slicing the dried figs, then blending them with honey and balsamic vinegar until smooth.
5. Step 5: Slowly add the olive oil to the fig mixture while blending continuously until the dressing is smooth and emulsified.
6. Step 6: Slice the dried figs into thin pieces. Dice the pear and Gorgonzola cheese into small cubes.
7. Step 7: In a large bowl, combine baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese.
8. Step 8: Pour the fig dressing over the salad and toss gently to coat everything evenly.
9. Step 9: Arrange the prosciutto slices on top of the salad just before serving.

Tips & Variations

• For a vegan option, substitute Gorgonzola with a plant-based cheese and omit prosciutto.
• If fresh figs are available, they add a juicier texture but dried figs provide a concentrated sweetness.
• Use sunflower oil if you prefer a neutral oil taste instead of olive oil in the dressing.
• Toast the walnuts lightly before candying for deeper flavor.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the candied walnuts at room temperature in a sealed container to maintain crispness. Dress the salad just before serving to prevent wilting. Reheat is not recommended for this fresh salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of walnuts?

Yes, pecans or almonds work well as alternatives and can be candied using the same method.

How long can I keep the fig dressing?

The fig dressing can be stored in an airtight container in the refrigerator for up to 5 days. Stir well before using.

Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe

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★★★★★

4.7 from 133 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Spinach Salad combining the freshness of baby spinach with the sweet notes of figs and candied walnuts, balanced by creamy Gorgonzola cheese and savory prosciutto, all tossed in a luscious fig and balsamic dressing.

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Ingredients

Scale 1x2x3x

Candied Walnuts

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

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

Fig Dressing

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

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Instructions

1. Prepare Candied Walnuts: Start by melting the sugar in a pan over low heat. Once the sugar has melted completely and turned into caramel, add the walnuts and stir continuously until they are fully coated in the caramelized sugar.
2. Cool Candied Walnuts: Spread the coated walnuts out on baking paper. Use two forks to separate any walnuts stuck together to ensure they cool individually. Place them in the refrigerator to harden while you prepare the rest of the salad.
3. Make Fig Dressing: Slice the dried figs into smaller pieces suitable for blending. In a blender, combine the sliced figs, honey, and balsamic vinegar. Blend until smooth and uniform in texture.
4. Incorporate Olive Oil: Slowly drizzle the olive oil into the fig mixture while blending intermittently, creating a smooth and creamy dressing.
5. Assemble the Salad: Slice the additional dried figs into thin slices. Dice the pear and Gorgonzola cheese into small cubes. In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese.
6. Toss Salad with Dressing: Pour the fig dressing over the salad ingredients. Toss gently to ensure all components are evenly coated with the dressing.
7. Add Prosciutto: Finally, arrange the prosciutto slices on top of the tossed salad as a savory garnish before serving.

Notes

• You can substitute fresh figs if available for a fresher flavor.
• Blue cheese can be used in place of Gorgonzola if preferred.
• For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
• Ensure to separate candied walnuts while cooling to prevent clumping.
• Adjust the honey quantity in the dressing according to desired sweetness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

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