Gorgonzola, walnut and orange salad

    Gorgonzola, walnut and orange salad

    (236)
    11saves
    20min


    230 people made this

    About this recipe: A delicious salad that is bursting with flavour. This dish is made with mixed greens, oranges, red onions, walnuts, citrus dressing and crumbled Gorgonzola cheese.

    Ingredients
    Serves: 6 

    • 90g walnut halves
    • 285g mixed salad greens with wild rocket
    • 2 large navel oranges, peeled and sectioned
    • 1/2 red onion, sliced
    • 4 tablespoons olive oil
    • 4 tablespoons vegetable oil
    • 150ml orange juice
    • 4 tablespoons caster sugar
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons crumbled Gorgonzola cheese

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Place the walnuts in a frying pan over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. Set aside to cool.
    2. In a large bowl, toss the toasted walnuts, salad greens, oranges and red onion.
    3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano and pepper. Seal jar and shake to mix.
    4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese and drizzle with the dressing.
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    Reviews & ratings
    Average global rating:
    (236)

    Reviews in English (236)

    by
    245

    Light, refreshing and perfect for a summer salad.... The citrus vinaigrette was a nice touch - will definitely make again. Update - made this the 2nd time and used walnut oil in place of the vegetable oil. Using the walnut oil made all the difference, moved this salad from wonderful to outstanding!!!  -  23 Nov 2009  (Review from Allrecipes US | Canada)

    by
    166

    This salad is to die for! After making it a few times I have found what works best for us. I added a bit less OJ (1/4 cup less, be sure to use fresh squeezed), half the sugar and I use brown not white, and added half a clove of crushed garlic to give it a kick. Added some salt and a bit more Dijon (1TBS) as well. I also used mandarin oranges in a pinch they will work as well. Sometimes I use pecans and chevre cheese in place of walnuts and gorgonzola. Both are excellent. Heaven.  -  16 Feb 2006  (Review from Allrecipes US | Canada)

    by
    66

    The best part of this recipe is the dressing. The salad ingredients can be modified to suit one's taste. I was looking for an arugula salad recipe that tasted like a salad I had at a local restaurant. With a few substitutes in toppings, this salad was very similar in flavor, but a lot less expensive than the restaurant version. I like to sometimes use sliced fresh pears instead of oranges, omit the onions, use glazed pecans instead of walnuts, and use goat cheese instead of the Gorgonzola. However, I use the dressing as is. Excellent!  -  10 Dec 2005  (Review from Allrecipes US | Canada)

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