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This cranberry gorgonzola salad has the kind of contrast that makes a simple bowl of tossed greens worth eating. It is loaded with crisp butter lettuce and Little Gem, frisée, toasted walnuts, and creamy Gorgonzola. The Champagne vinaigrette is sharp and bright, so the cheese and cranberries don’t feel heavy. It’s quick to toss, but it tastes like something you’d actually order at a fancy restaurant.
Here’s Why This Cranberry Gorgonzola Salad Recipe Works
Greens with range: Butter lettuce is tender, Little Gem adds snap, and frisée brings frill and bite. No filler lettuce.
Sweet vs. sharp: Chewy dried cranberries and creamy Gorgonzola balance each other. It’s sweet meets tangy with zero effort.
Toasted walnuts add depth: Toasting wakes up the natural oils and gives you that warm, nutty crunch.
A vinaigrette with backbone: Champagne vinegar, garlic, and Dijon keep it sharp. Honey smooths the edges without turning it sweet.
If you’re in the mood for another easy salad with a bold dressing, try my Spinach Salad with Balsamic Vinaigrette.
Recipe Tips
Use a wide shallow bowl: A shallow bowl makes for easier tossing, less bruised greens, and no overdressed puddle at the bottom.
Chill + dry your greens: Keep the lettuce cold so it stays crisp and dry it well. Wet lettuce turns the dressing into salad soup.
Don’t overdress: Start with a little, toss, taste, then add more only if it needs it.
Slice onions thin: Thin red onion blends in and won’t bully the Gorgonzola.
Oil swaps (if you need them): Walnut oil adds a lot here, but a light olive oil, grapeseed, or avocado oil works. If you swap, consider adding a few extra toasted walnuts to keep that nutty flavor.
Toast the walnuts properly: 325°F for 7–10 minutes, or a dry skillet over medium heat. Pull them when they smell nutty, not when they “look done.” They’ll keep cooking for a minute after. Want a sweeter crunch? Swap in my candied walnuts instead.
Cut the Gorgonzola last (and use cold cheese): Cold cheese crumbles cleaner. If it’s warm, it smears and disappears into the greens.
Soften the onion if it’s too sharp: Soak the sliced red onion in cold water for 10 minutes, then drain and pat dry. Still oniony, less bite.
Make the dressing in a jar: Add everything, screw on the lid, shake like you mean it. Bonus: easy storage. Want a sharper, more punchy version? Swap in my Preserved Lemon Vinaigrette.
For a cozy dinner, serve this with my Oxtail Soup or Beef Lentil Soup. The rich, savory broth is perfect with a crisp, tangy salad on the side.
Tossed Green Salad with Cranberries and Gorgonzola
This cranberry gorgonzola salad is proof that a “tossed green salad” doesn’t have to be an afterthought. Between the mix of crisp greens, toasted walnuts, chewy cranberries, and creamy Gorgonzola, every bite has something going on. And the Champagne vinaigrette keeps it bright instead of heavy. Serve it with chicken, steak, or a bowl of soup.
If you want another crisp, tangy option with dried fruit and nuts, try my Cranberry Pecan Garden Salad next.
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Cranberry Gorgonzola Salad with Mixed Greens
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Ingredients
For the Salad:
- 5 ounces Butter lettuce, 1 package
- 7 ounces Little Gem lettuce, 1 head, torn in small pieces
- 2 cups frisée lettuce, torn from the center of the head
- ½ medium red onion, thinly sliced
- 1 cup dried cranberries
- 1 cup toasted walnut halves
- 5 ounces Gorgonzola cheese
For the Champagne Vinaigrette:
- 2 cloves garlic, grated
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- Pinch ground white pepper, or black, freshly ground
- 2 tablespoons honey
- ¼ cup Champagne vinegar
- ½ cup walnut oil
Instructions
For the Salad:
- Place the lettuce and frisée greens in a large shallow salad bowl add the onion slices dried cranberries and walnuts. Using the tip of a small paring knife, break the chunk of Gorgonzola into small pieces and add to the salad.
For the Champagne Vinaigrette:
- Add the garlic, mustard, salt, pepper, honey and vinegar to a small dish, pitcher or jelly jar and whisk together to combine.
- Slowly whisk in the walnut oil until the vinaigrette emulsifies. This vinaigrette will keep refrigerated for 1 week stored in a lidded container.
To Serve:
- When ready to serve the salad, drizzle with ⅓ of the vinaigrette and toss to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That’s a very refreshing and delicious salad! Love the easy preparation and that dressing is the star here!
Thank you, Angie!