The combination of flavors in this salad is out of this world! It’s fruity, tarty, crunchy, and sweet – all at the same time! It’s like a fruit salad, but with a big savory side coming from spinach and Gorgonzola cheese. Colorful pomegranates with their distinctive sweet-tart flavor, fruit and hazelnuts make this salad look so festive, I will be serving it this Christmas! This recipe was adapted from and inspired by Rainbow Chopped Salad recipe from Epicurious.com Here are the changes I made to the original recipe: I am using spinach instead of romaine hearts. I used balsamic vinegar instead of red wine vinegar, because I prefer balsamic vinegar in a salad dressing. I omitted shallots in the dressing, omitted red cabbage (don’t like either in a fruit salad) and decided not to coarsely chop hazelnuts but keep them whole, for more crunch. Also, instead of blue cheese, I am using Gorgonzola cheese, which in my experience is milder and suits salads much better than blue cheese. —JuliasAlbum
Fuji apple, cored, diced
Asian pear, cored, diced
mango, peeled, diced
whole hazelnuts, toasted, husked
Gorgonzola cheese, crumbled
In This Recipe
To assemble dry ingredients: In a large salad bowl, combine chopped spinach, diced apple, diced pear, diced mango, whole toasted and husked hazelnuts, and pomegranate seeds. Mix all ingredients well.
To make salad dressing: in a separate small mixing bowl, whisk balsamic vinegar with olive oil and honey until emulsified.
Add dressing to the salad and toss until well mixed. Place salad on individual plates. Top with crumbled Gorgonzola cheese.
Note: This salad keeps well in the refrigerator for a couple of days, without dressing mixed in.