This Cranberry Gorgonzola salad delivers the contrasts that turn a simple bowl of greens into a memorable dish. A mix of tender butter lettuce and Little Gem, peppery frisée, toasted walnuts, chewy dried cranberries, and creamy Gorgonzola creates bright texture and flavor. The Champagne vinaigrette is sharp and lively, cutting the richness so the salad never feels heavy. It comes together quickly but tastes like something you’d order at a restaurant.
Here’s Why This Cranberry Gorgonzola Salad Recipe Works
Greens with range: Butter lettuce is silky, Little Gem adds snap, and frisée brings structure and bite—no filler greens here.
Sweet vs. sharp: Chewy dried cranberries and creamy Gorgonzola strike a satisfying balance of sweet and tangy.
Toasted walnuts add depth: Toasting walnuts wakes up their oils and gives a warm, nutty crunch.
A vinaigrette with backbone: Champagne vinegar, garlic, and Dijon keep the dressing bright while honey softens the edges without making it cloying.
Recipe Tips
Use a wide, shallow bowl: It makes tossing easier and prevents bruising or an overdressed puddle at the bottom.
Chill and dry your greens: Cold, dry lettuce stays crisp; wet greens dilute the dressing.
Don’t overdress: Start with a little vinaigrette, toss and taste, then add more only if needed.
Slice onions thin: Thinly sliced red onion blends in without overpowering the other ingredients.
Oil swaps: Walnut oil is ideal, but light olive oil, grapeseed, or avocado oil work. If you swap, consider adding extra toasted walnuts to keep the nutty note.
Toast walnuts properly: Toast in a 325°F oven for 7–10 minutes or in a dry skillet over medium heat until they smell nutty; pull them before they look fully done—they’ll finish cooking off heat.
Cut the cheese last: Keep Gorgonzola cold and cut it into small pieces right before tossing so it crumbles cleanly instead of smearing.
Soften sharp onion: If the onion is too assertive, soak the slices in cold water for 10 minutes, then drain and pat dry.
Make the dressing in a jar: Combine the vinaigrette ingredients in a jar, screw on the lid, and shake to emulsify. It stores well in the refrigerator for up to a week.
For a comforting pairing, serve this salad alongside a rich soup such as oxtail or beef lentil for a satisfying contrast of crispness and warmth.
Tossed Green Salad with Cranberries and Gorgonzola
This Cranberry Gorgonzola salad proves a tossed green salad can be the star. The combination of crisp greens, toasted walnuts, chewy cranberries, and creamy Gorgonzola keeps every bite interesting, while a Champagne vinaigrette brightens the whole plate. Serve it with chicken, steak, or soup for a complete meal.
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 into small pieces
- 2 cups frisée, 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 or black pepper
- 2 tablespoons honey
- ¼ cup Champagne vinegar
- ½ cup walnut oil
Instructions
For the Salad:
- Place the butter lettuce, Little Gem, and frisée in a large, shallow bowl. Add the thinly sliced red onion, dried cranberries, and toasted walnuts. Use the tip of a small paring knife to break the Gorgonzola into small pieces and scatter over the salad.
For the Champagne Vinaigrette:
- Combine the grated garlic, Dijon, salt, pepper, honey, and Champagne vinegar in a small bowl, pitcher, or jar. Whisk to combine.
- Slowly whisk in the walnut oil until the vinaigrette emulsifies. The dressing can be stored in a lidded container in the refrigerator for up to one week.
To Serve:
- When ready to serve, drizzle about one-third of the vinaigrette over the salad, toss gently, taste, and add more dressing if needed.
Notes
Gorgonzola: Keep the cheese cold and break it into small pieces right over the bowl for clean crumbles. Blue cheese is an acceptable substitute.
Walnuts: Toasting intensifies flavor. Toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. For a sweeter crunch, use candied walnuts.
Red onion: Slice very thin so it doesn’t overpower the salad. If it’s too sharp, soak slices in cold water for 10 minutes, then drain and pat dry.
Dressing amount: Start with about one-third of the vinaigrette, toss, taste, and add more only if needed to avoid overdressing.
Oil swap: Walnut oil adds distinct flavor, but grapeseed, avocado, or a light olive oil will work. If you swap, add a few extra toasted walnuts to reinforce the nutty note.
Make-ahead: Wash and dry the greens, toast the walnuts, and make the vinaigrette up to one week ahead. Store greens with a paper towel in the container and dress the salad just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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