Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe
Introduction
This Spinach Salad with Gorgonzola & Figs offers a delightful mix of sweet, savory, and crunchy textures. Candied walnuts, fresh fruit, and a rich fig dressing create a refreshing and elegant salad perfect for any season.
Ingredients
- 10 walnuts
- 50 g granulated sugar (¼ cup)
- 200 g baby spinach (7 oz)
- 2 dried figs, sliced (optional: fresh figs)
- 1 medium pear, 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
- Step 1: Make the candied walnuts by melting the sugar in a pan over low heat until fully liquefied.
- Step 2: Add the walnuts to the melted sugar and stir to coat them evenly.
- Step 3: Spread the coated walnuts out on baking paper. Use two forks to separate them before they harden. Let them cool in the refrigerator.
- Step 4: Prepare the fig dressing by slicing the dried figs.
- Step 5: Blend the sliced figs, honey, and balsamic vinegar until smooth.
- Step 6: Slowly add the olive oil to the fig mixture while blending until the dressing is creamy and well combined.
- Step 7: Slice any remaining dried figs thinly. Dice the pear and Gorgonzola cheese into small cubes.
- Step 8: In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese.
- Step 9: Pour the fig dressing over the salad and toss gently to combine.
- Step 10: Arrange prosciutto slices on top before serving.
Tips & Variations
- For a nut-free version, substitute candied walnuts with toasted pumpkin seeds or omit nuts entirely.
- If fresh figs are in season, use them instead of dried for a juicier, sweeter bite.
- Blue cheese or goat cheese can be used as alternatives to Gorgonzola, depending on your preference.
- To reduce preparation time, buy pre-candied walnuts or use store-bought fig dressing.
Storage
Store any leftover salad components (excluding dressing and prosciutto) separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar for up to 3 days. It is best to assemble the salad just before serving to maintain freshness and texture. Reheat is not recommended for this salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh figs instead of dried figs?
Yes, fresh figs can be used and will add a juicier and sweeter flavor to the salad. Just slice them thinly and proceed as directed.
What can I substitute for prosciutto?
If you prefer a vegetarian option, omit the prosciutto or replace it with crispy roasted chickpeas or toasted seeds for added crunch.
PrintSpinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe
A fresh and elegant spinach salad featuring sweet candied walnuts, juicy figs, ripe pear, and creamy Gorgonzola cheese, all tossed in a smooth homemade fig and balsamic dressing with a touch of honey and finished with savory prosciutto slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Candied Walnuts
- 10 Walnuts
- 50 g Granulated sugar (¼ cup)
For the 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
For the Fig Dressing
- 2 Dried figs
- 2 tsp Honey
- 50 ml Balsamic vinegar (¼ cup)
- 150 ml Olive oil (⅔ cup) (or sunflower oil)
Instructions
- Candied Walnut Preparation: Start by melting the granulated sugar in a pan over low heat until fully liquefied and golden.
- Coat Walnuts: Add the walnuts to the melted sugar and stir thoroughly to evenly coat them with the caramelized sugar.
- Cool Walnuts: Spread the coated walnuts out on baking paper. Use two forks to separate them so they do not clump together, then place in the refrigerator to let them harden and cool completely.
- Prepare Fig Dressing: Slice the dried figs and add them to a blender along with honey and balsamic vinegar. Blend until smooth.
- Incorporate Olive Oil: Slowly pour the olive oil into the fig mixture while continuing to blend, creating a smooth, emulsified dressing.
- Prepare Salad Ingredients: Thinly slice additional dried figs. Dice the pear and Gorgonzola cheese into small cubes.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese. Pour the fig dressing over and toss everything gently to combine.
- Finish: Arrange the prosciutto slices on top of the salad before serving.
Notes
- For a fresher taste, use fresh figs instead of dried if available.
- Blue cheese can be substituted for Gorgonzola for a similar flavor profile.
- To make the salad vegan, omit the prosciutto and cheese, or use vegan cheese substitutes.
- Make candied walnuts in advance and store in an airtight container for up to 3 days.
- The dressing can be refrigerated for up to 2 days; whisk again before using.
Keywords: spinach salad, gorgonzola, figs, candied walnuts, prosciutto, fig dressing, balsamic vinaigrette, autumn salad, easy salad recipe
