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I use to really dislike fruit in my salads. I mean nose turned up, not even going to look in it’s direction kind of dislike. Then I started Honest Grub, Honest Foodie, and saw how so many people enjoyed fruit in their salad, and I thought I would branch out— I mean there has to be a method to the madness right? I decided to put together ingredients I love like gorgonzola cheese, which I knew works really well with sweetness. Then the honey shallot dressing was something I created with pantry staples I had…. it all just fell together perfectly! Not to mention, I decided to add a little POP of uniqueness with some popped quinoa that is sure to blow your mind. Needless to say, look out, because this Apple Gorgonzola Salad with Honey Shallot Dressing is sure to be at the tip top of your list!

Did you say “Popped Quinoa”

Yes! Yes, I sure did. I know that we have all probably heard of cooked quinoa, but I venture to say that a lot of people haven’t tried popped and let me tell you– game changer!

Quinoa is one of the most popular health foods and for good reason! It is high in fiber, vitamins, antioxidants, gluten free, high in protein and contains amounts of ALL nine essential mint acids… I mean talk about super food!

Now how we normally cooking quinoa on the stove, which creates a fluffy grain like texture. However, when you “pop” it in the frying pan, it creates a toasty crunch! A wonderful add in to any salad, granola, energy bites etc. Options are endless!

How do you “pop” quinoa?!

Heat up a medium non stick skillet to medium heat. Spray with olive oil & then take a towel & rub in the oil. Let it heat for about 3 minutes, to get it nice and hot at medium. Then layer your white quinoa to cover the whole skillet.
Then wait for about 3 minutes, then start to shake the pan & continue to do so for about 8 minutes. Until you hear the popping & smell the toasting of the quinoa. Continue to shake it, so that it doesn’t burn, until you start to hear the popping die off.
It should only take about 8 minutes and you can see it start to brown & smell nutty. Try with a spoon some of it, it should be nice, crispy & nutty! PERFECT for on top of salads, yogurt, in chocolate to add that crunch!
Transfer to a bowl & let cool until real to use. Store in a sealed container.

Other Ways to Use Your Popped Quinoa

On top of your yogurt or ice cream. In your salads, granola bars, or one of my favorite HGHF energy bites Chocolate Crunch No Bake Energy Bites

Homemade Dressings are the ONLY Way to go! Apple Gorgonzola Salad’s Honey Shallot Dressing:

This Honey Shallot Dressing is one of my favorite dressings– it reminds me of a twist on a tangy honey mustard. It is going to be one of your favorite homemade dressings. Simple, easy, no artificial flavors, no artificial additives or excess added sugars!

Honey Shallot Dressing

2/3 cup White Wine Vinegar
2/3 light olive oil or I use grape seed oil
2/3 regular olive oil
2 small clove garlic minced
4 tsp shallot cut finely & chopped
2 tbsp stone ground mustard
1/4 cup liquid honey
pinch of salt & pepper

Add all ingredients into a salad dressing mixer container, shake about 15-20 times, until fully incorporated & either use right away or refrigerate for an hour before use. I always like to let it refrigerate so that the flavors meld longer!

HGHF Salads That You MUST Try Next

Healthy Fall Harvest Salad

Peach and Blackberry Spinach Salad

Copy Cat Panera Modern Greek Salad

Healthy Winter Pomegranate Delicata Salad

Apple Gorgonzola Salad with Honey Shallot Dressing Questions

Best way to store Honey Shallot Dressing

After you make the Honey Shallot dressing, store in an air tight container for up to 2 weeks in the fridge.

Is there another cheese that works well besides Gorgonzola?

The tangy & sweet is what REALLY works in this salad, so I highly recommend using a tangy cheese like Gorgonzola, Blue Cheese or Feta in this recipe!

Why is it so important to cut the apples thinly?

I don’t really know how to put my finger on it, but you have to cut your apples thinly in salads! They add the just right amount of crispness & sweetness. If they are too thick, you are chewy apple more than anything else. Just trust me on this 🙂

Can you use other lettuce besides spinach?

Absolutely! Feel free to use whatever salad mix you prefer.

Print Recipe

4.67 from 6 votes

Apple Gorgonzola Salad with Honey Shallot Dressing

This is one of our all time family favorite salads! I have never been a fan of fruit in my salad until this salad came to be. It is the biggest winner– even my dad has said "I LOVE this" and he is an iceberg lettuce person, so you know that is saying something! The ingredients down the the dressing, it is a winner!

Prep Time5

Cook Time15

Course: Dinner, lunch

Cuisine: American

Keyword: easy dinner, healthy salads, lunch prep, protein packed dinner, salad recipe

Servings:

Calories: 242kcal

Author: Alaina Hinkle

Ingredients

Honey Shallot Dressing

2/3 cup White Wine Vinegar
2/3 light olive oil or I use grape seed oil
2/3 regular olive oil
2 small clove garlic minced
4 tsp shallot cut finely & chopped
2 tbsp stone ground mustard
1/4 cup liquid honey
pinch of salt & pepper

Apple Gorgonzola Salad Ingredients

16 oz Baby Spinach
1 cup halved pecans
1/2 cup uncooked white quinoa
1 tsp coconut sugar
1/2 tsp cinnamon
1/2 tbsp coconut oil
2 gala apples
6 oz Gorgonzola cheese crumbles
Pint of blueberries

Instructions

Honey Shallot Dressing

Add all ingredients into a salad dressing mixer container, shake about 15-20 times, until fully incorporated & either use right away or refrigerate for an hour before use. I always like to let it refrigerate so that the flavors meld longer!

Popped Quinoa

Heat up a medium non stick skillet to medium heat. Spray with olive oil & then take a towel & rub in the oil. Let it heat for about 3 minutes, to get it nice and hot at medium. Then layer your white quinoa to cover the whole skillet.
Then wait for about 3 minutes, then start to shake the pan & continue to do so for about 8 minutes. Until you hear the popping & smell the toasting of the quinoa. Continue to shake it, so that it doesn't burn, until you start to hear the popping die off.
It should only take about 8 minutes and you can see it start to brown & smell nutty. Try with a spoon some of it, it should be nice, crispy & nutty! PERFECT for on top of salads, yogurt, in chocolate to add that crunch!
Transfer to a bowl & let cool until real to use. Store in a sealed container.

Toasted Pecans

In the same skillet that you popped the quinoa, add in 1/2 tbsp coconut oil at medium heat. Then add in the pecans & mix the pecans throughout it. Then sprinkle the coconut sugar & cinnamon on top. Then mix around throughly again.
Flatten out the layer of pecans so each pecan can reach heat. Then every 1-2 minutes, mix it around again with a spatula.
Continue until you can start to smell them getting toasty about 8 minutes. Test taste & then transfer to a bowl, let them sit to cool, to get crunchy!

Assembly Time!

Then you will start layering your salad. Spinach, gala apples cut VERY thin (KEY to how balanced this salad will be), sprinkle blueberries, gorgonzola cheese, toasted pecans & POPPED quinoa. Then drizzle the honey shallot dressing on top and VOILA!

Notes

The nutrition facts do not include the dressing, quinoa, blueberries or pecans because there are usually a good amount leftover & you can add as little or as much as you’d prefer!

Nutrition

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Apple Gorgonzola Salad with Honey Shallot Dressing

Did you say “Popped Quinoa”