Gorgonzola Pecan Crunch Salad with Hazelnut Vinaigrette

I’ve been making this salad for years and it has never let me down. Always the perfect side salad or even main course salad! It’s made with veggies, grapes, pecans, bacon (optional), and some gorgonzola cheese, so the ingredients are available any time of year. The dressing is light and a bit sweet, appealing to most palates. I haven’t met anyone who doesn’t love this salad!

The gorgonzola cheese in this salad sets it apart from most other vegetable and fruit salads. Gorgonzola is similar to blue cheese. It is a soft, almost creamy cheese. The greenish-blue Penicillium mold is found throughout cheese and gives the cheese its pungent flavor. Originally from Italy, Gorgonzola was brought to the United States by Italian immigrants. It has a distinct aroma as well as flavor. Compared to bleu or blue cheese, gorgonzola is usually a bit softer and has a milder taste.

I am a fan of this salad for so many reasons. It’s so simple but full of delicious flavors. Gorgonzola Pecan Crunch Salad can be made ahead of time and assembled just before serving. Keep everything in separate containers in the fridge (except pecans) and toss with the dressing before eating.

For me, everything revolves around simple, delicious recipes to prepare. This salad is great for holidays like Thanksgiving, Christmas, and Easter. Prepare ahead, pop them in the fridge, and pull out just before serving for quick assembly. It’s a one-of-a-kind salad, so I’m sure you’re the only one bringing it to a dinner party. I also love a salad that goes well with poultry, beef or fish!

This Gorgonzola Pecan Crunch Salad with Hazelnut Vinaigrette has sweet, salty, tart, creamy and crunchy textures and flavors combining together. When I first experimented with this recipe I added grapes and bacon and loved what they taught the salad.

Pro tip for a beautiful salad composition: Save some of the chopped bacon, grapes, and gorgonzola to sprinkle over the salad after it’s tossed with the dressing. It gives your dish a nice finished look and also lets guests know what’s in the salad!

Gorgonzola Pecan Crunch Salad was originally posted in 2008 and updated in 2021 with new content and photos.

Gorgonzola Pecan Crunch Salad with Hazelnut Vinaigrette

ingredients

Salad:

• 7
  cups
  salad or mixed vegetables
  I like red leaf lettuce best
• 6-8
  oz
  Gorgonzola cheese
  crumbles
• 3/4
  Pound.
  Bacon (optional but highly recommended)
  cooked until crisp, chopped
• 1/2
  Pound.
  Seedless red grapes

Pecan Crunch: (I always double that!)

• 2/3
  cups
  pecans
  roughly chopped
• 2
  tablespoon
  butter
• 4
  tablespoon
  sugar
• 1/2
  teaspoon
  Salt
• Freshly ground pepper
• 1/4
  teaspoon
  cayenne

Hazelnut Vinaigrette:

• 1/2
  teaspoon
  Dijon mustard
• 1
  teaspoon
  grated orange zest
• 4
  tablespoon
  honey
• 2
  tablespoon
  red wine vinegar
• 1/4
  Cup
  Orange juice*
• 1/4
  Cup
  hazelnut oil*
• 1/4
  Cup
  light olive oil

instructions

1. Wash and dry lettuce. Combine with chopped bacon and grapes in a large bowl. Cool.

2. Combine pecans with butter, sugar, salt, pepper, and cayenne in a nonstick skillet. Cook over medium-high heat until sugar is caramelized and pecans are well coated. Stir often. Pour onto a lightly greased foil. Leave to cool completely. Crush pieces by hand or chop on cutting board.

3. Combine all the ingredients for the dressing in a bowl or jar and beat until well combined. Refrigerate the rest of the dressing.

recipe notes

• Usually about half of this dressing is enough for a salad.
• If you can’t find or can’t afford hazelnut oil (it costs about $6 for an 8-ounce bottle), you can substitute 1/2 cup canola oil and omit the hazelnut and olive oil. If I’m making this in bulk — 50 servings or more — I always substitute and use canola oil.
• I’ve found that the best way to make this dressing is to buy frozen orange juice concentrate. Thaw about 2 tablespoons in 1/4 cup of water. Stir and use in the dressing. The concentrate mixed with a little water gives the dressing a great taste!