Spinach, Gorgonzola and Cranberry Salad with Raspberry Walnut Vinaigrette Recipe

The salad here is quite an interesting one; bursting with flavor and nutrients and has an appearance that will guarantee an empty salad platter by the end of the meal. Spinach, cranberries, tomatoes and onion are mixed with toasted walnuts that add a crunchy taste.

To spice it all up, all these are tossed with exotic vinaigrette that guarantees this salad a sure place in your list of favorites. The cheese does wonder to the overall product. The recipe here caters to a serving size of six but you can always alter that according to your guests. However, keep the proportion same to get the best taste.

It is one of those recipes which you can prepare at short notice. Our step by step guide is here with all the details that you need.

Preparation Time: 20 minutes
Serving Size: 6 person
Utensils: oven (fry pan will also do), salad bowl

Calories: 270
Fat: 16 g
Cholesterol: 15 mg


– 60g chopped walnuts
– 1 500g bag spinach, torn into bite-size pieces
– 60g dried cranberries
– 70g crumbled Gorgonzola cheese
– 2 tomatoes, chopped
– 1 avocado – peeled, stone removed and diced
– 1/2 red onion, thinly sliced


– 2 tablespoons red raspberry jam (with seeds)
– 2 tablespoons red wine vinegar
– 5 tablespoons walnut oil
– salt and freshly ground black pepper to taste


  • 1

    Toast the walnuts first. If you are using the oven, put it on a pre heat of 190 C. Roast the walnuts on a baking tray for around five minutes or when they started appearing brown to you. For pan users, simply heat up a pan and roast the nuts on medium heat while stirring frequently and not letting them burn.

  • 2

    In the salad bowl, mix together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado and red onion.

  • 3

    Make the vinaigrette in a small mixing bowl. Whisk together the jam, vinegar, walnut oil, pepper and salt. Just before serving, pour it over the salad and toss well so that it is coated over the vegetables.

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