This Blue Cheese and Walnut Salad with cranberries simply bursts with flavour! It's a perfect combination of fresh mixed greens, tangy gorgonzola cheese, crunchy walnuts, and sweet dried cranberries, all dressed in a maple balsamic vinaigrette.
6cupsfresh mixed greens,like spinach, arugula, kale or romaine
½cupblue cheese,or Gorgonzola cheese, crumbled
½cupwalnuts,toasted
¼cupred onion,diced or sliced
¼cupdried cranberries
Maple Balsamic Dressing
1tablespoonshallot,minced
1tablespoon balsamic vinegar
2tablespoonspure maple syrup
1tablespoonlemon juice,freshly squeezed
1teaspoonDijon mustard
¼cupolive oil,extra virgin
¼teaspoon eachsea salt or Kosher salt and black pepper,to taste
Instructions
Toast the walnuts in a small skillet or sauté pan over medium heat on the stovetop for about 7 minutes. Shake the pan every minute or so, watching carefully that the nuts don't brown too quickly. When you smell a deep nutty aroma, remove the pan from the heat and let the walnuts cool completely.
Wash and dry the salad greens. If using spinach or baby kale, remove the tough stems.
In a large mixing bowl, add the mixed greens, crumbled blue cheese, walnut halves (or chopped walnuts), diced or sliced red onion and dried cranberries.
In a separate small mixing bowl or jar with a lid, whisk together the maple balsamic dressing ingredients. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss until all ingredients are evenly coated. Serve immediately and enjoy!