Go Back
+ servings
Gorgonzola Cheese and Apple Salad in white round bowl with cloth beside bowl

Gorgonzola Apple Salad

Gorgonzola Cheese and Apple Salad is a crowd pleasing salad that will keep your dinner guests asking for more. This salad is a delicious vegetarian option for your next Sunday Supper.
Course Salad
Cuisine American
Keyword apple salad, gorgonzola apple salad, gorgonzola salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 214kcal
Author Cindy Gordon


  • 2 T white wine vinegar
  • 1 t honey
  • 1 fuji apple sliced into wedges
  • 3/4 c grapes halved
  • 1/4 c fresh basil cut into ribbons
  • 3 c baby spinach fresh
  • 3 c arugula fresh
  • 1/4 c scallions diced
  • 1 c Gorgonzola Cheese Boar's Head Brand
  • 1 T oil
  • 1/4 c pumpkin seeds


  • In a medium bowl, whisk together the vinegar and the honey.  Toss in the apples and fresh basil. Stir to combine and coat. Set aside.
  • Using a large platter, spread the greens evenly on the serving platter. 
  • Top with scallions, cheese and pumpkin seeds.
  • Next, top the greens with the apple mixture including any left over liquid.
  • Gently drizzle oil onto the salad!  ENJOY!


  • The original recipe called for the use of almonds. I would suggest almonds or walnuts in this recipe. I would use about ¼ of a cup of your preferred nut. Or you are welcome to use seeds like I did. Sunflower or pumpkin seeds are a great fit for this gorgonzola salad.
  • Use a different cheese. Yes, you can have fun with the cheese options on this apple salad. If you aren’t much of a gorgonzola fan, you can also choose goat cheese! If you love feta, I think it would make a great tangy choice!
  • You can omit the basil but I would suggest that you include it. The fresh basil really elevates the dish. If you don’t include it, you will be missing out on some great flavor.
  • You can use any variety of apple that you like. I used a Fuji apples because the original recipe called for it and my family loves those types of apples. If you have a favorite apple variety, feel free to use that type!
  • Make ahead. I think this salad is best eaten the day of, but I did save some for the following day for lunch! It was not soggy and still perfect!


Calories: 214kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 418mg | Potassium: 405mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2865IU | Vitamin C: 13mg | Calcium: 208mg | Iron: 1.6mg