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This Apple Bacon and Gorgonzola Salad brings together the perfect mix of crisp apples, salty bacon, creamy Gorgonzola, and crunchy pecans all tossed in a sweet tangy balsamic vinaigrette. It is a refreshing main for a weeknight or a festive highlight on a holiday table. Every bite gives you a celebration of flavors and textures.
The very first time I made this salad it disappeared before I even sat down. My friends now request it every time we have a get together and it is my go to for impressing guests with minimal effort.
Ingredients
- Spring salad mix: A makes a soft crisp bed for all toppings Look for fresh leaves with no wilt
- Hearts of Romaine: Adds crunch and structure Choose heads that are firm and bright green
- Applewood smoked bacon: Brings deep savory flavor and extra texture Go for thick cut bacon and cook until crisp
- Dried cranberries: Give a sweet chewy burst Make sure they are plump and not overly dried out
- Granny Smith apple: Provides tart juiciness Thinly slice just before serving to prevent browning
- Toasted pecans: Nuts add crunch and richness Toast in a skillet for more flavor but watch closely to avoid burning
- Gorgonzola cheese: The creamy tangy bite balances out the sweetness Look for sturdy crumbles that hold shape
- Vegetable oil: A mild base for the dressing Choose a neutral oil for best flavor
- Sugar: Adds sweetness to mellow the vinaigrette Use fine cane sugar for easy mixing
- Balsamic vinegar: Brings rich tangy depth Aged balsamic has more natural sweetness and complexity
- Dry mustard or Dijon: Mustard gives gentle spice and helps the dressing emulsify Use just a hint for balance
- Freshly cracked black pepper: Adds fragrant zip to the vinaigrette Grind fresh for best pop
Step-by-Step Instructions
- Prep the Greens:
- Chop romaine into bite sized pieces and rinse well with cool water Spin dry or pat with a clean towel then add to a large salad bowl along with the spring mix
- Cook the Bacon:
- Fry bacon slices over medium heat until deeply crisp Drain on paper towels and crumble when cool This adds salty crunch and savory flavor
- Toast and Prep the Toppings:
- Toast pecans in a dry skillet over medium heat for two to four minutes until fragrant Slice apples thinly just before using and break Gorgonzola into large crumbles
- Make the Sweet Balsamic Vinaigrette:
- In a medium bowl whisk together vegetable oil sugar balsamic vinegar mustard and cracked pepper Whisk vigorously for two to three minutes until glossy and emulsified
- Assemble the Salad:
- Add apple slices cranberries crumbled bacon toasted pecans and Gorgonzola to the greens Toss gently to distribute all toppings
- Dress and Serve:
- Drizzle vinaigrette evenly over the salad Toss again just before eating ensuring every leaf gets coated Serve immediately for the freshest texture
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Gorgonzola is my favorite ingredient here Its mellow tangy creaminess turns even a simple salad into something crave worthy My family always jokes that the bowl never has any cheese left at the end of the meal
Storage Tips
Leftovers keep best if dressed lightly Store salad and vinaigrette separately in airtight containers Greens will wilt quickly once dressed but undressed salad holds for up to one day in the fridge While apples may brown the flavor will still be delicious
Ingredient Substitutions
You can swap any crisp apple variety like Honeycrisp or Pink Lady if you like Less tangy cheeses such as blue cheese or feta also work well Smoked turkey or prosciutto can replace bacon for a lighter version If allergies are a concern sunflower seeds can substitute for pecans
Serving Suggestions
This salad shines as a main lunch with crusty bread or pairs beautifully as a side with roasted chicken turkey or grilled steak For holidays I love serving it with roasted vegetables and a sparkling cider beverage It also works for potlucks because it is sturdy and holds up longer than many salads
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Cultural and Historical Context
Apple salads have roots in both French bistro cuisine and American potluck classics The unique twist here comes from combining European cheeses like Gorgonzola with familiar bacon and apples making it a salon worthy blend of flavor profiles from different regions
Commonly Asked Questions
- → What apple variety works best for this salad?
Granny Smith apples are ideal for their tartness and crunch, but Fuji or Honeycrisp apples also work nicely, lending a slightly sweeter note.
- → Can I prepare the salad in advance?
Yes, you can prep the salad components and vinaigrette ahead of time. Add the apple slices and toss with dressing just before serving to maintain texture and freshness.
- → Is there a substitute for Gorgonzola cheese?
If Gorgonzola is unavailable, try blue cheese or feta for a similarly tangy flavor profile that pairs well with apples and bacon.
- → How do I keep the apple slices from browning?
Toss sliced apples with a little lemon juice after cutting to help prevent browning and preserve their fresh appearance in the salad.
- → What protein options can I add?
Grilled chicken or roasted turkey breast makes a hearty addition, turning the salad into a satisfying main course.
- → What greens can I use besides romaine and spring mix?
Spinach, arugula, or kale offer alternative bases and bring their own unique textures and flavors to the salad.