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Proceed with caution: this salad is insanely crave-able. It has everything you need–salty, sweet, crunchy, creamy, and a whole lot of flavor. Satisfying and big on flavor, this Gorgonzola Salad never disappoints, especially when paired with orange vinaigrette!

This salad recipe is one that I make on REPEAT: baby showers, church potlucks, bbqs, etc. The star of the salad is really the orange vinaigrette, but there is just so much to love in every bite. Sweet candied pecans (or walnuts) with a little kick, crispy salty bacon, fresh pops of the fruit, creamy and sharp cheese…oh man. Excuse me while I wipe away my drool and go throw this salad together for the second time this week.

I have been making this salad with the dreamy dressing since I was a teenager and am always asked for the dressing recipe; but again, you gotta have the whole shebang of the salad.

Why this Spinach Gorgonzola Salad works:

• Flavor Explosion: The combination of salty Gorgonzola and bacon, sweet berries, and nutty pecans is just divine.
• Texture Play: The creamy cheese, crunchy pecans and bacon, and fresh pops of berry and onion create a delightful texture contrast.
• Easy to Make: It’s a quick and simple salad that’s perfect for a weeknight dinner or a fancy lunch.
• Satisfying: It’s not just a bunch of leaves. The rich flavors and hearty ingredients make it a truly satisfying meal.

What you’ll need for Pecan or Walnut Gorgonzola Salad:

• Fresh Spinach: The base. You want the good stuff, nice and vibrant.
• Gorgonzola Cheese: Crumbled. Don’t be shy with it. The pungent creaminess is what makes this salad sing! If Gorgonzola isn’t your jam, you can use Bleu or Feta cheese.
• Pecans: Roughly chopped and candied. This adds that essential crunch and nutty sweetness. You can also use walnuts!
• Blueberries: For a touch of sweetness and pop of freshness.
• Red Onion: Thinly sliced. A little goes a long way.
• Bacon: crispy and crumbled.

Best Dressing for Gorgonzola Salad

Orange Vinaigrette: My go-to. You can use store-bought, but homemade is always better.

How to Make Spinach Gorgonzola Salad

1. Candy your nuts: Follow your favorite candied nut recipe. I LOVE adding a dash of red pepper flakes to mine, it gives it such a nice bit of heat paired with the sweetness.
2. Cook your bacon: Cook your bacon via your fave method, then crumble.
3. Prep the produce: wash and dry the berries and spinach (if not prewashed). Thinly slice the onion.
4. Assemble the Salad: In a large bowl, combine the spinach, crumbled Gorgonzola, toasted nuts, berries, onion, and bacon.
5. Dress it Up: Drizzle your orange vinaigrette over the salad when ready to serve. Don’t drown it! You want just enough to coat the leaves.
6. Toss and Serve: Gently toss everything together until the salad is evenly dressed. Serve immediately and enjoy the explosion of flavors. Alternatively, you can serve the salad with the dressing on the side.

Can you make Gorgonzola Salad ahead of time?

Yes! Prep all of the ingredients before hand and store in the fridge (stored separately) until ready to serve. You can also assemble the salad the day of with everything EXCEPT the dressing. Store tightly covered until ready to serve, then toss with the dressing.

How to store Salad with Gorgonzola Cheese

The salad can be stored WITHOUT dressing in the fridge for 3-5 days (depending on how fresh your produce is).

This Gorgonzola Pecan Crunch Spinach Salad is my go-to when I want something that’s both healthy and delicious. It’s the perfect balance of flavors and textures, and it always leaves me feeling satisfied. So, go ahead, give it a try. I promise you won’t be disappointed.

More Favorites from Sweetly Petite:

GORGONZOLA SALAD RECIPE

FOR THE CANDIED NUTS

• 2/3 cup pecans, chopped
• 1/2 tsp. ground red pepper
• 2 TB salted butter
• 4 TB white sugar
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

FOR THE SALAD

• 7 cups fresh spinach
• 6 oz. Gorgonzola cheese, crumbled
• 1/2 lb. bacon, cooked and crumbled
• 1/2 lb. blueberries
• 1/2 small-medium red onion, thinly sliced
• 1 batch Orange Vinaigrette or a bottle of your favorite vinaigrette/dressing

1. Combine pecans, butter, sugar, salt, and red pepper in a small, heavy pan. Cook over low heat, stirring occasionally, until the sugar caramelizes. Place mixture into a paper bag to cool. Shake occasionally to break up pieces.
2. If your bacon is not already cooked, cooked and crumble your bacon.
3. Wash and dry the berries (and spinach, if not prewashed). Thinly slice the onion.
4. Put the spinach in a large bowl. Add the Gorgonzola cheese, candied or toasted nuts, berries, onion, and bacon.
5. When ready to serve, drizzle the orange vinaigrette over the salad. Gently toss until evenly dressed. Serve immediately.