Spinach 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
Scale
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
