Warm Spinach Salad with Pancetta and Gorgonzola Dressing
Indulge in the bold, savory flavors of this Warm Spinach Salad with Pancetta and Gorgonzola Dressing, a perfect balance of comfort and sophistication. Fresh baby spinach serves as the vibrant base, complemented by the irresistible crunch of toasted walnuts and the smoky, crispy allure of pancetta. The star of this recipe, however, is the creamy Gorgonzola dressing, made with velvety heavy cream, rich crumbles of Gorgonzola cheese, and a hint of garlic for depth. Finished with a light drizzle of balsamic vinegar and olive oil, this salad is both hearty and luxurious. Ready in just 25 minutes, it’s an impressive choice for dinner parties or an elegant weeknight treat. Serve it warm to let the flavors shine and enjoy a restaurant-quality dish in the comfort of your home.
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Recipe Information
Ingredients
- 5 cups baby spinach
- 4 ounces pancetta
- 1 small red onion
- 1 cup walnuts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 ounces Gorgonzola cheese
- 1 cup heavy cream
- 1 clove garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a medium skillet over medium heat. Add the pancetta and cook until crisp, about 5-7 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to drain.
In the same skillet, add the walnuts and toast them in the pancetta drippings for 2-3 minutes, stirring frequently to prevent burning. Set aside.
Thinly slice the red onion and set it aside while preparing the dressing.
In a small saucepan, heat the heavy cream over low heat. Gradually whisk in the Gorgonzola cheese until melted and smooth. Stir in the minced garlic, salt, and black pepper. Cook for another 1-2 minutes, then remove from heat.
In a large bowl, combine the baby spinach, red onion, toasted walnuts, and crispy pancetta.
Drizzle the olive oil and balsamic vinegar over the spinach mixture, tossing gently to coat the leaves.
Pour the warm Gorgonzola dressing over the salad and toss again to evenly distribute the dressing.
Divide the salad among serving plates and serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
