Spinach, Gorgonzola and cranberry salad with raspberry walnut vinaigrette

    (499)
    20 min

    This salad is full of robust flavours - a perfect side to a roast dinner, or top with a chicken breast to make it a supper on its own.


    452 people made this

    Ingredients
    Serves: 6 

    • 60g chopped walnuts
    • 1 500g bag spinach, torn into bite-size pieces
    • 60g dried cranberries
    • 70g crumbled Gorgonzola cheese
    • 2 tomatoes, chopped
    • 1 avocado - peeled, stone removed and diced
    • 1/2 red onion, thinly sliced
    • Vinaigrette
    • 2 tablespoons red raspberry jam (with seeds)
    • 2 tablespoons red wine vinegar
    • 5 tablespoons walnut oil
    • salt and freshly ground black pepper to taste

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

    1. Preheat oven to 190 C / Gas mark 5. Arrange walnuts in a single layer on a baking tray. Toast in oven for 5 minutes, or until nuts begin to brown.
    2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado and red onion.
    3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt. Pour over the salad just before serving, and toss to coat.

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    Reviews & ratings
    Average global rating:
    (499)

    Reviews in English (354)

    by
    150

    I substituted olive oil for the walnut oil-tasted great.  -  14 Jan 2002  (Review from Allrecipes US | Canada)

    by
    105

    Nice salad! Although the description mentioned walnuts, they were not listed in the ingredients section nor the directions section, so you may want to write them in when you print out the recipe. To save time, you could substitute bottled Raspberry Vinaigrette dressing for the dressing listed here. They don't taste exactly the same, but close enough and certainly a time-saver for busy cooks. Very attractive salad!  -  18 Oct 2001  (Review from Allrecipes US | Canada)

    by
    103

    Oh my! This is one fabulous salad! Not only is it pretty to look at, but it's chock full of wonderful flavors and textures. I added a little cooked crumbled bacon and for the dressing I subbed olive oil for the walnut oil. This was a nice mix of sweet and salty!  -  31 Jan 2012  (Review from Allrecipes US | Canada)

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