Strawberry Gorgonzola salad is the perfect salad for a summer lunch or dinner. When the strawberries are fresh at the farmers market is when this strawberry spinach salad will be at its best!
This is a very straightforward salad dish and it’s beautiful with all of the colorful ingredients … from the purple of the red onion to the brilliant red of the strawberries. The gorgeous creamy white of the Gorgonzola cheese and almond pop against the deep green of the spinach. Simply put, a salad with gorgonzola and strawberries is a stunning salad to serve.
To make your strawberry Gorgonzola salad one of the best strawberry spinach salads, pair it with homemade strawberry lime vinaigrette. It will be even more flavorful and more memorable.
How to Make a Strawberry Gorgonzola Salad ￼
First, get all your ingredients on hand, including: baby spinach leaves, green onions, sliced almonds gorgonzola cheese, strawberries, and a red onion.
Then, place your clean baby spinach leaves in a salad bowl that you want to serve the strawberry Gorgonzola salad in.
After that, it’s just a matter of laying on your ingredients. First lay a section of sliced almonds, about 1/3 cup.
Next, wash your strawberries and pat them dry. Then stem them and slice them into quarters. Some people also like to core the center of them with a small knife. Arrange your strawberries on another section of the salad.
After that move to the green onions. Chop them into about 1/3 cup of scallions, and lay them in a pile on top of the salad as well.
Next chop some red onion, about 1/3 cup. This will usually be about a quarter to a half of a whole red onion.
Finally gently crumble your Gorgonzola and place it in the final space on the salad. Don’t chop your Gorgonzola but allow it to crumble naturally where it breaks. And avoid buying pre-crumbled Gorgonzola in the store. It’s much dryer and more bland. Fresh Gorgonzola is well worth the extra step.
Use tongs to gently mix the salad when you’re ready to serve it on individual plates. Serve with some flavorful vinaigrette.
- Spinach Salad with Red Onion Vinaigrette
- Pear and Pomegranate Salad
- Broccoli and Bacon Salad
- Sweet and Spicy Caesar Salad
Strawberry Gorgonzola Salad
- 5 ounces baby spinach leaves
- ⅓ cup almonds
- 3 scallions, chopped
- 2 cups fresh strawberries (about 9 ounces)
- 2 ounces gorgonzola cheese
- ⅓ cup chopped red onion (about ¼ to ½ of a whole red onion)
- salt and pepper to taste
- Add spinach leaves to a salad bowl. Add sliced almonds on a small section on top of the salad, leaving room for several other toppings.
- Gently wash strawberries and pat dry. Stem the strawberries and cut the into quarters. Add the strawberries to the top of the salad.
- Wash and chop two to three scallions and place on another section on the top of the salad.
- Crumble 2 ounces of gorgonzola. To crumble, gently break the pieces. Avoid pinching or squeezing the blue cheese. Place a gorgonzola pile on top of the spinach salad.
- Finally, chop ¼ of a red onion to yield about ⅓ cup. Place the chopped red onion in the final spot on top of the salad.
- When its time to serve, provide ground black pepper. Use tongs to gently mix the salad and serve on each plate. Strawberry gorgonzola salad pairs well with a vinaigrette dressing such as strawberry lime vinaigrette.