Apple Walnut Gorgonzola Chopped Salad
This Apple Walnut Gorgonzola Chopped Salad is a vibrant, crunchy, and tangy delight perfect for a wholesome meal any time.
Servings: 4 servings
Ingredients
- 4 cups mixed salad greens a fresh, crisp base of baby spinach, arugula, and romaine
- 1 large apple diced, choose a crisp variety like Honeycrisp or Fuji
- 1/2 cup walnuts toasted
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion thinly sliced
- 1/2 cup cooked chicken breast diced
- 1/4 cup olive oil for dressing
- 2 tablespoons apple cider vinegar for dressing
- salt and pepper to taste
Instructions
Step 1: Prep Your Ingredients
- Start by washing and drying the mixed salad greens thoroughly. Dice the apple into bite-sized cubes, ensuring you remove the core and seeds. Thinly slice the red onion to add just the right amount of bite without overpowering the salad. Dice the cooked chicken breast into small, uniform pieces for easy eating.
Step 2: Toast the Walnuts
- Place the walnuts in a dry skillet over medium heat. Stir frequently and toast them until they’re fragrant and lightly browned, about 4-5 minutes. Toasting walnuts enhances their flavor and crunch, which is an essential texture contrast in this salad. Once toasted, let them cool slightly before adding to the salad.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, salt, and pepper. The olive oil provides a smooth, rich base, while the apple cider vinegar adds a bright, tangy kick that complements the sweetness of the apple and cranberries beautifully. Adjust the seasoning to your preference.
Step 4: Assemble the Salad
- In your large mixing bowl, combine the mixed greens, diced apple, dried cranberries, sliced red onion, toasted walnuts, crumbled Gorgonzola cheese, and diced chicken breast. Drizzle the dressing over the top and toss gently but thoroughly to coat everything evenly.
Step 5: Serve and Enjoy
- Transfer the tossed salad to a serving bowl or individual plates. This dish can be served immediately to enjoy the crispness of the greens and apples, or chilled briefly for a refreshing, cool salad experience.
Equipment
- Large Mixing Bowl
- Small Bowl or Jar
- Knife and cutting board
- Toaster oven or skillet
- Salad tongs or spoons
Notes
- To prevent diced apples from browning, toss them in a little lemon juice before adding to the salad.
- Swap Gorgonzola cheese for feta for a milder flavor and less fat.
- Store salad and dressing separately in airtight containers; best eaten fresh within 2 days.