Roasted Apple Salad with Gorgonzola Vinaigrette

Roasted Apple Salad with Gorgonzola Vinaigrette 


Fresh baby spinach

Toasted walnuts

Roasted apple(s)

Gorgonzola vinaigrette (see below)


*To roast apples: pre-heat oven to 375 degrees F. Wash, core, and quarter granny smith apple(s).  Drizzle with 1 teaspoon of balsamic vinegar, 1 teaspoon of cider vinegar, and 1 tablespoon of olive oil per apple. Sprinkle with salt and pepper. Add to baking dish. Roast for 20 minutes, turning apples 2 times during the roasting. 

*Top washed/dried baby spinach leaves with warm, roasted apple, walnuts, and freshly cracked pepper. Drizzle with vinaigrette.

Gorgonzola Vinaigrette


3 tablespoons olive oil

1 1/2 tablespoons white balsamic (I used a pear-infused white balsamic)

2 dashes hot sauce

1/4 teaspoon agave

1/4 cup gorgonzola crumbles (or other blue cheese)

1 teaspoon fresh basil--chopped

black pepper


*Smash blue cheese crumbles into a paste-like consistency with fork. Whisk blue cheese with all other ingredients. Serve on your salad of choice!