Cranberry Spinach Salad with Gorgonzola

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Cranberry Spinach Salad w/ Gorgonzola

Yield: 6 servings

Prep Time: 15 min

Cook Time: 8 min


3/4 cup pecan halves or pieces
8 ounces baby spinach leaves, rinsed and dried
1/2 cup dried cranberries
3/4 cup crumbled Gorgonzola or other blue cheese (4 ounces)
3 Tablespoons extra virgin olive oil
1/2 teaspoon grated lemon peel
1 Tablespoon balsamic vinegar
salt and pepper to taste


1. In a shallow baking pan, bake pecans in a 350° F. oven until golden in the center (break one to check), 8-10 minutes. Let cool.

2. In a large bowl, gently mix spinach, pecans, cranberries and Gorgonzola.

3. In a small bowl, whisk together olive oil, lemon peel and balsamic vinegar. Drizzle onto salad and lightly toss. Season salad to taste with salt and pepper.


*To save time, buy the pre-packaged spinach bags. Be sure to re-wash the spinach.

Source : (via Sunset)

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