Best 9 Cranberry Gorgonzola Green Salad Recipes

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The taste of fall is in the air, and it's time to start thinking about hearty meals and delicious salads. Cranberry, Gorgonzola, and Green Salad is an exciting recipe that combines tart cranberries, creamy Gorgonzola cheese, and fresh, crisp greens for a truly unique and flavorful experience. With a mix of textures and flavors, this salad is sure to become a favorite among family and friends. Enjoy the vibrant colors and tangy sweetness of cranberries paired with the nutty, tangy tones of Gorgonzola cheese. The addition of fresh greens creates a delightful balance that makes this salad a truly memorable dish.

Here are our top 9 tried and tested recipes!

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/4 cups whole cranberry sauce
2 tablespoons orange juice
2 tablespoons balsamic vinaigrette
1 pinch sugar
1 (5-ounce) bag spring salad mix (recommended: Fresh Express)
2 tomatoes, diced
1 cucumber, diced
1/2 (5-ounce) bag herbed croutons

Steps:

  • Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
  • Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
  • Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8

Number Of Ingredients 10

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Steps:

  • Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  • Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  • Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad With Cranberry Vinaigrette image

A great Fall and Winter salad. You could also use frozen cranberries when fresh cranberries are not available. Found online, adjustments made to suite our tastes.

Provided by AZPARZYCH

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 shallot, thinly sliced
4 ounces gorgonzola, crumbled
1 lb mixed salad green

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
  • In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.

CHICKEN, CRANBERRY AND GORGONZOLA SALAD



Chicken, Cranberry and Gorgonzola Salad image

Make and share this Chicken, Cranberry and Gorgonzola Salad recipe from Food.com.

Provided by Herban Palate

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 head romaine lettuce
1 cup cubed chicken breast
3/4 cup gorgonzola
1 cup dried cranberries
1 cup walnuts
1/4 cup raspberry vinaigrette dressing

Steps:

  • Chop up lettuce place in bowl
  • Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated. Chill for about 20 minute before serving.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD:
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese

Steps:

  • In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

MISSY'S CANDIED WALNUT GORGONZOLA SALAD



Missy's Candied Walnut Gorgonzola Salad image

A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!

Provided by MissyPorkChop

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

½ cup walnut halves
¼ cup sugar
3 cups mixed greens
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

Steps:

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g

GREEN SALAD WITH GORGONZOLA FRITTERS



Green Salad With Gorgonzola Fritters image

Provided by Craig Claiborne

Categories     salads and dressings

Time 5m

Yield 6 servings

Number Of Ingredients 12

2 cups arugula leaves, loosely packed
2 cups lamb's lettuce, loosely packed
2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips
2 cups radicchio leaves cut into bite-size pieces
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped shallots
2 tablespoons finely chopped fresh basil
1 tablespoon red-wine vinegar
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
12 hot, freshly cooked Gorgonzola fritters (see recipe)

Steps:

  • Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
  • Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
  • Pour salad dressing over the greens and toss.
  • Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose ripe, firm cranberries. Avoid cranberries that are soft or have blemishes.
  • Use a sharp knife to slice the gorgonzola. This will help prevent the cheese from crumbling.
  • Toast the walnuts in a single layer on a baking sheet in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and golden brown. This will enhance their flavor and add a nice crunch to the salad.
  • Use a light hand when dressing the salad. You don't want to overpower the delicate flavors of the greens, cranberries, and gorgonzola.
  • Serve the salad immediately. This will prevent the greens from wilting.

Conclusion:

This Cranberry Gorgonzola Green Salad is a delicious and easy-to-make salad that is perfect for any occasion. The sweet and tart cranberries, creamy gorgonzola, crunchy walnuts, and peppery arugula come together to create a salad that is both flavorful and satisfying. This salad is also a great way to get your daily dose of fruits and vegetables.

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