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Idaho Orchard Salad with Arugula, Gorgonzola & Walnuts

By Idaho Preferred Staff
  • Prep: 10 minutes
  • Serves: 4

Celebrate the flavors of Idaho’s orchards with this versatile salad. Peppery arugula, creamy Gorgonzola, and toasted walnuts pair beautifully with your choice of fresh orchard fruit—apples, pears, or even firm peaches—tossed in a bright, herbed honey vinaigrette. Perfect for a light lunch, fall dinner side, or seasonal entertaining.

IDAHO AG FACT: Idaho pears are in season from late September through October. Idaho orchardists produce approximately 54 million pounds of apples and 6 million pounds of peaches annually, primarily in southwestern Idaho.

Categorized: Soups/Salads

Ingredients

For the Salad 

  • 6 cups Idaho-grown arugula, washed and dried

  • 1–2 cups fresh orchard fruit, thinly sliced (apples, pears, or firm peaches)

  • 1/2 cup Gorgonzola cheese, crumbled

  • 1/3 cup toasted walnuts

  • 2 tablespoons fresh herbs (thyme, parsley, or chives), finely chopped

Herbed Honey Vinaigrette:

  • 3 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon fresh herbs (thyme or parsley), finely chopped

  • Salt and pepper, to taste

Featured Idaho Produce

Steps

  • Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, fresh herbs, salt, and pepper.

  • Assemble the salad: In a large bowl, combine arugula, sliced fruit, crumbled Gorgonzola, and toasted walnuts.

  • Toss with dressing: Drizzle vinaigrette over the salad and toss gently to coat evenly.

  • Serve immediately for maximum freshness and flavor.

  • Tips

    Use seasonal, locally grown orchard fruit for the best flavor.

    Toast walnuts lightly to enhance their nutty aroma and crunch.

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