Gorgonzola Apple Salad Recipe

Prep greens

Rinse the mixed salad greens in cold water, spin or pat dry, then place in a large salad bowl. Aim for about 5 cups loosely packed.

Prepare apples

Core and thinly slice the apples into matchsticks or thin wedges (about 1.5 cups). To prevent browning, toss the sliced apples immediately with the 1 teaspoon lemon juice from the dressing ingredients if not using the dressing right away.

Slice onion and grapes

Very thinly slice 1/4 cup red onion and halve 1/2 cup seedless grapes if using. Separate and set aside.

Toast walnuts

Heat a small dry skillet over medium heat. Add 1/2 cup walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.

Assemble salad

Add the apple slices, toasted walnuts, sliced red onion, and halved grapes to the bowl with the greens. Crumble 3 oz Gorgonzola evenly over the top.

Whisk together 1.5 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or jar. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking (or shake everything in a sealed jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, vinegar for tang, or salt as needed.

If dressing has separated after sitting, rewhisk or shake briefly before using.

Drizzle the dressing over the assembled salad (start with about 2–3 tablespoons), then gently toss until ingredients are evenly coated. Add additional dressing by tablespoonfuls if desired. Serve immediately so apples remain crisp.