Goodbye, boring and tasteless salad! This Pear and Gorgonzola Salad is a true bomb of colors, textures, and flavors. 🥗 Plus, the Pomegranate Vinaigrette I used to “dress” in this salad is a true gem. Made with antioxidant ingredients, it adds a touch of sourness that perfectly contrast the sweetness of the pear and the bitterness of the spinach.
But there is more: this spinach gorgonzola and pear salad is super healthy as well! Indeed, it is made with colorful, nourishing ingredients, rich in vitamins, minerals, and fibers. These will leave us feeling energized and satisfied after eating this delicious salad.
Plus, this pear and gorgonzola salad is rich in antioxidants. These are precious compounds that actively fight against harmful free radicals, responsible for cell and tissue aging. Antioxidant-rich ingredients in this salad are pomegranate (click here for more information on the amazing properties of this fruit), spinach, and almonds.
As always, I suggest pairing this salad with a source of complex carbohydrates in order to have a complete and macro-balanced meal. Personally, I love to either add a couple of sourdough bread slices, or some oven-baked sweet potatoes. YUM! 👩🍳
For a Vegan version, swap the honey with some maple syrup, and the gorgonzola cheese with either a good vegan feta or some spreadable plant-based cheese. In this latter case, try to opt for nut-based, fermented cheeses, as they are way healthier than those made with coconut oil or other heavily refined ingredients.
How to Make a Bomb Pear and Gorgonzola Salad in 5 Steps
Let’s now get down to the “practical” stuff: the actual preparation of our spinach salad with pear and gorgonzola. Although the procedure is quite simple, the following 5 steps will allow you to create a truly outstanding salad! 😍
- Prep the salad on the spot.
First, don’t assemble the salad in advance, as the spinach leaves might become too soggy and oxidate. If you are poor in time, you can prep the individual components (i.e. cut and wash the veggies, and prep the vinaigrette). Then, wait until you will actually consume the salad before mixing all of them together.
- Squeeze some lemon juice over the pear slices to prevent oxidation.
We all know how annoying it is to eat blackened, mushy fruit. A great tip to prevent your pears from getting damaged by oxidation is to squeeze some lemon juice on your fruit slices right after having cut them. In this way, your fruit will stay crunchy and visually appealing for hours!
- Choose a good, sweet gorgonzola cheese.
Let’s set the record straight: gorgonzola is a type of blue cheese, but not all blue cheese is gorgonzola! This is why you have to make sure that your cheese is labeled with the DOP, or Denominazione di Origine Protetta (Protected Designation of Origin). Otherwise, your cheese is simply not gorgonzola! In addition, there are two varieties of Gorgonzola: dolce (sweet) and piccante (spicy). For this salad, I highly suggest the first.
- Roast the almonds.
This step is optional but highly suggested. Roasting our almond flakes will bring out all of their aromas, and perfectly complement all the other flavors in the salad.
- Vigorously whisk the vinaigrette.
The last tip is all about the salad dressing! Make sure to stir all the ingredients of the vinaigrette until achieving a creamy and rich texture. In doing these, you might need the help of an immersion blender or a whisker.
If you liked this recipe, please make sure to share it with your loved ones. And don’t forget to tag me on my socials (links are down below). 💗
Pear and Gorgonzola Salad with Spinach and Pomegranate VinaigretteYum
- 1 Whisker
For the salad:
For the salad:
- Wash and cut the pear into fine slices.
- Create a base with the fresh spinach, then add the pear slices, finely chopped onions, shaved almonds, dried cherries, and crumbled gorgonzola cheese.
For the pomegranate vinaigrette:
- Mix all the ingredients very well with the help of a whisker or an immersion blender. Spread the sauce over the salad and enjoy!
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