Spinach Gorgonzola Salad with Pear and Pomegranate
Treat your friends and family to this festive Italian-inspired Spinach Gorgonzola Salad: a tantalizing blend of crisp pears, bright Christmas-colored ingredients and creamy Gorgonzola cheese. Perfect for the holiday season!
Festive Holiday Salad
‘Tis the season for festive holiday salads! And this Spinach Gorgonzola Salad with Pear and Pomegranate has got to be one of my all-time favorites.
With its bright Christmas-y colors, sweet and savory flavors, and featuring seasonal ingredients, it is the perfect winter salad for sharing with friends and family during the holidays.
But its just so delicious, you should definitely feel free to enjoy it in every season!
And if you know me then you know I love all things Italian. So this Italian-inspired salad recipe actually comes from my time working in an Italian restaurant in Los Angeles which served an amazing spinach pear and Gorgonzola salad.
So simple but so darn good! I have been making my own version regularly ever since and its always a hit wherever I go. So I am really excited to get to share it here with you!
Looking for more festive salad recipes to try? Then check out another salad with Italian flair – our fresh spinach and arugula salad with shaved parmesan. And try our refreshing mango cucumber salad with avocado and mint, our summery lemony green bean salad, and our flavorful grapefruit avocado and arugula salad with crème fraîche dressing.
Why you’ll adore this Spinach Gorgonzola Salad:
Seasonal Produce Spotlight: Let’s talk pears in the beautiful Pacific Northwest. Our neck of the woods is renowned for its fantastic variety of pears, and autumn is peak pear season. Washington and Oregon together grow 81% of the fresh pears in the U.S.; the main varieties cultivated are Bartlett, Bosc, and d’Anjou. Juicy and sweet, these local treasures are practically bursting with flavor. Whether you’re whipping up a classic pear tart or adding a twist to your salad with some sliced ripe pears, these gems from the PNW will elevate your dishes to a whole new level.
Ingredients
- Fresh Baby Spinach
- Gorgonzola Cheese
- Fresh Pear
- Pomegranate Arils (Seeds)
- Pine Nuts
- Balsamic Basil Vinaigrette (or salad dressing of your choosing)
Pro Tip: Before tossing the spinach salad ingredients with the dressing, set aside a small portion each of the Gorgonzola, pears, pomegranate seeds, and pine nuts. Then, toss the rest of the salad with the dressing. Finish by sprinkling the reserved ingredient portions over the top of the dressed salad for an elegant presentation.
Instructions
- Prepare the Balsamic Basil Vinaigrette: Click here for the full recipe. Or, skip this step and use your preferred salad dressing.
- Toast the Pine Nuts (Optional): If using pine nuts, toast them in a dry skillet over medium-low heat until fragrant and lightly browned. Be sure to stir frequently to prevent burning. Set aside to cool.
- Assemble the Salad: In a large bowl, combine the fresh baby spinach, Gorgonzola cheese crumbles, pear slices, and pomegranate arils. If using pine nuts, add them to the salad.
- Dress the Salad: Drizzle the prepared balsamic basil vinaigrette over the salad. Start with a few tablespoons and add more as needed, tossing the salad gently to coat the ingredients evenly.
- Serve: Plate the salad in individual servings or serve as a side dish to your main course. Enjoy the vibrant colors and delicious flavors!
Be sure to scroll down to check out the full recipe and ingredient list below.
Recipe Tips
- I prefer to serve this salad with my homemade basil balsamic vinaigrette. It has balsamic vinegar, extra virgin olive oil, minced shallot and garlic, Dijon mustard, honey, salt, freshly ground black pepper, and a little Worcestershire sauce in it which is my secret ingredient for pairing with blue cheese. But the salad works well with most any balsamic, apple cider vinegar, or champagne vinaigrette. And for convenience you could also use your favorite store-bought vinaigrette and be right on your way to easy deliciousness!
- Buy pre-extracted pomegranate arils (seeds) at the market instead of a whole pomegranate for a timesaving shortcut.
- Slice and add the pears just before serving to prevent discoloration. I used an Anjou pear for this recipe but most any kind will work in this recipe. Make sure to select soft, ripe pears for this recipe.
- Mixed green lettuce can be substituted for the spinach if desired.
- Regular blue cheese or even feta cheese will work in a pinch as a substitute for the Gorgonzola.
- I recommend lightly toasting the pine nuts before adding them to the salad for a richer flavor.
Recipe FAQs
Serving Suggestions
Spinach Gorgonzola Pear Salad is a versatile dish that can harmonize with a range of main courses. Here are some delicious pairings to consider:
Roasted Meats: Pair the salad with roasted meats like chicken, turkey, beef, or roasted pork loin. The savory richness of the meats complements the sweetness of the pears and the creaminess of the Gorgonzola.
Seafood Delights: Opt for lighter seafood options like grilled shrimp, baked salmon, or seared scallops. The salad’s refreshing elements provide a nice contrast to the delicate flavors of seafood.
Pasta Dishes: Choose pasta dishes such as fresh linguine in citrus cream sauce, creamy vegetable pasta, or a simple olive oil and garlic pasta. The salad adds freshness to the pasta plate.
Quiches and Frittatas: Enjoy the salad alongside a vegetable quiche or a frittata. The combination of the egg-based dishes with the salad creates a satisfying and well-rounded meal.
Crispy Pizzas: Pair the salad with a variety of pizzas, from classic Margherita to more adventurous combinations.
Soup or Sandwich Combos: Create a satisfying lunch or light dinner by pairing the salad with a comforting soup or a sandwich.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
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Spinach Gorgonzola Salad with Pear and Pomegranate
Ingredients
- 5 ounces baby spinach
- 1 pear chopped into bite size pieces
- 1.5 ounces Gorgonzola cheese crumbled
- 2 tablespoons pomegranate arils
- 2 tablespoons pine nuts toasted
- 3 tablespoons balsamic basil vinaigrette or your preferred dressing
Instructions
- Prepare the Balsamic Basil Vinaigrette: Click here for the full recipe. Or, skip this step and use your own preferred dressing.
- Toast the Pine Nuts (Optional): If using pine nuts, toast them in a dry skillet over medium-low heat until fragrant and lightly browned. Be sure to stir frequently to prevent burning. Set aside to cool.
- Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, Gorgonzola cheese crumbles, sliced pears, and pomegranate arils. If using pine nuts, add them to the salad.
- Dress the Salad: Drizzle the prepared balsamic basil vinaigrette over the salad. Start with a few tablespoons and add more as needed, tossing the salad gently to coat the ingredients evenly.
- Serve: Plate the salad in individual servings or serve as a side dish to your main course. Enjoy the vibrant colors and delicious flavors!
Recipe Notes
- Before tossing the spinach salad ingredients with the dressing, set aside a small portion each of the Gorgonzola, pears, pomegranate arils, and pine nuts. Then, toss the rest of the salad with the dressing. Finish by sprinkling the reserved ingredient portions over the top of the dressed salad for an elegant presentation.
- I prefer to serve this salad with my homemade balsamic basil vinaigrette. It has a little Worcestershire sauce in it which is my secret ingredient for pairing with blue cheese. But the salad works well with most any balsamic, apple cider, or champagne-style vinaigrette. And for convenience you can just use your favorite store bought vinaigrette and be right on your way to easy deliciousness!
- Buy pre-extracted pomegranate arils (seeds) at the market instead of a whole pomegranate for a timesaving shortcut.
- Slice and add the pears just before serving to prevent discoloration. I used an Anjou pear for this recipe but most any kind will work in this recipe. Just make sure they are soft and ripe enough.
- Mixed green lettuces can be substituted for the spinach if desired.
- Regular blue cheese or even feta cheese will work in a pinch as a substitute for the Gorgonzola.
- I recommend lightly toasting the pine nuts before adding them to the salad for a richer flavor.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
