Spinach Salad with Stone Fruit, Maple Candied Walnuts & Gorgonzola

Name: Spinach Salad with Stone Fruit, Maple Candied Walnuts & Gorgonzola
Ingredients: 5 oz fresh baby spinach; 1 cup cherry tomatoes, halved; 2 ripe plums or peaches, sliced; ½ cup crumbled gorgonzola cheese; ¾ cup maple candied walnuts; 1 ½ cups walnut halves; 2 tablespoons pure maple syrup; 1 teaspoon ground cinnamon; Pinch of flaky sea salt; 6 tablespoons extra virgin olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon pure maple syrup; Salt and freshly ground black pepper, to taste

Olivier August 4, 2026

Jump To Recipe Print Recipe

A Classic Summer Salad, with a Few Wholesome Swaps

A spinach salad tossed with juicy summer fruit, creamy gorgonzola, crunchy candied walnuts, and a tangy balsamic vinaigrette. A timeless summer classic that always pleases – it’s a combination that has been gracing picnic tables and dinner parties for years, and for good reason—it simply works.

For this version, I made a few simple swaps that keep all of the flavor while relying on ingredients I almost always have on hand.

Instead of traditional candied walnuts coated in refined white sugar, I toss mine with pure maple syrup and a generous spoonful of cinnamon before roasting them in the oven. In just a few minutes they become crisp, caramelized, and deeply fragrant. The maple syrup gives a warm, rich sweetness while the cinnamon adds a cozy spice that pairs beautifully with ripe peaches and plums.

Cinnamon has also been studied for its potential role in supporting healthy blood sugar regulation, making it a flavorful ingredient that offers more than just its wonderful aroma. When cooking, I believe it is these small habits thatbuild into every step that makes each recipe more wholesome, and more nourishing for the body.

The dressing follows the same philosophy. Rather than relying on added sugar, it combines extra virgin olive oil, aged balsamic vinegar, Dijon mustard, and just a small drizzle of pure maple syrup. The balsamic already provides much of the sweetness naturally, while the maple simply rounds out the acidity without overpowering the fresh ingredients.

The result is a salad that feels both fresh and satisfying—bright from the fruit, creamy from the gorgonzola, crunchy from the walnuts, and balanced by a vinaigrette that lets every ingredient shine.

A Salad That Satisfies Every Sense

One of my favorite things about cooking is that every ingredient has a role to play. The best recipes aren’t simply a collection of delicious foods—they’re a balance of flavors, textures, and colors that work together to create something far greater than the sum of their parts.

The baby spinach provides the fresh, earthy foundation for the salad. It’s tender enough to let the other ingredients shine while contributing fiber, folate, vitamin K, and a beautiful deep green color.

The stone fruit—whether ripe peaches or juicy plums—brings bursts of sweetness and freshness. Their soft, juicy texture contrasts beautifully with the crisp spinach, making every bite taste like summer.

Cherry tomatoes add little explosions of juicy acidity. Their bright, savory flavor cuts through the richness of the cheese and walnuts, keeping the salad feeling light and vibrant rather than heavy.

The gorgonzola contributes creamy richness along with just the right amount of saltiness. That savory bite is what makes the sweet fruit taste even sweeter, creating one of those classic flavor combinations that never gets old.

The maple candied walnuts are impossible to resist. They add the satisfying crunch that every great salad needs, along with the warmth of cinnamon and the natural sweetness of pure maple syrup. Walnuts are naturally rich in plant-based omega-3 fats, while cinnamon has been studied for its potential role in supporting healthy blood sugar regulation. Together, they create a sweet, crunchy topping that feels wonderfully indulgent while relying on simple, whole-food ingredients instead of refined sugar.

Finally, the vinaigrette quietly brings everything together. Extra virgin olive oil lends a fruity richness, balsamic vinegar provides bright tanginess, and Dijon mustard adds just enough sharpness to balance the sweetness of the fruit and maple syrup. A small drizzle of maple syrup softens the acidity without making the dressing taste sweet, creating a perfectly balanced vinaigrette that lightly coats every leaf.

When each ingredient plays its part, every forkful offers something different—a little sweetness, a little tang, creamy cheese, juicy fruit, crisp greens, and that irresistible maple-cinnamon crunch.

A Parting Note

Remember, recipes are meant to evolve with the seasons. Today it might be peaches, tomorrow figs, and in a few weeks perhaps crisp pears and toasted pecans. Don’t be afraid to use what looks beautiful at the market and make it your own.

After all, the best meals aren’t about following recipes perfectly—they’re about celebrating what nature has given us today.

Happy cooking.