Apple Gorgonzola Salad
This full-flavored salad comes together in less than 10 minutes. It's the perfect balance of sweet, salty, sour, bitter, and umami!
Servings: 4 servings
Calories: 209kcal
Ingredients
- ¼ cup freshly-squeezed orange juice (about ½ of a large orange)
- 2 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 Tablespoons extra-virgin olive oil
- 4 cups arugula, rinsed well and patted dry
- 1 Granny Smith apple, cored and thinly sliced
- ½ cup Gorgonzola cheese, crumbled
- ¼ cup toasted pistachio nuts, roughly chopped
- salt and black pepper (to taste)
Instructions
- Make vinaigrette: Whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
- For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Season with a pinch of salt and black pepper.
- Whisk vinaigrette once more; drizzle over salads and serve.
Notes
- Storage: If salad greens and vinaigrette are stored separately, they will keep (covered) in the refrigerator for up to 3 days. Otherwise, the dressed salad will keep up to 48 hours.
- Use toasted pistachios. Toasted nuts have a much deeper and richer flavor compared to raw nuts. To toast: Place (on a baking sheet) in a preheated 350 degree F. oven for 10 minutes.
- Apple Gorgonzola salad works as 2 main salads or 4 side salads.
- Serve vinaigrette on the side. If you don't plan on eating your salad immediately, I recommend serving the vinaigrette on the side. This way, you can store the vinaigrette in the refrigerator separately, which avoids wilted greens.
- Recipe adapted from Epicurious.
Nutrition
Calories: 209kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 216mg | Potassium: 289mg | Fiber: 2g | Sugar: 8g | Vitamin A: 692IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 1mg