Apple Walnut Blue Cheese Salad (Quick and Easy)
This Apple Walnut Blue Cheese Salad comes together in 15 minutes with crisp apples, toasted walnuts, tangy blue cheese, and fresh salad greens — all tossed in a simple creamy blue cheese dressing.
Ingredients
- 5 cups salad greens, spring mix, spinach, arugula, etc.
- 1 cup apples (diced or sliced)
- ¾ cup walnuts
- ½ cup blue cheese crumbles (Feta, or goat cheese)
- ½ cup dried cranberries
- ⅓ cup red onion (thinly sliced)
- ¾ cup blue cheese dressing (store-bought or homemade)
- pepper to taste (optional)
Instructions
- Prepare the dressing — If making your own, prepare dressing first so it has time to sit for a few minutes and it is ready when you need it. You can also use a good quality store-bought blue cheese dressing.
- Toast the walnuts — Spread the walnuts in a single layer in a dry frying pan over medium heat. Stir frequently for 2-3 minutes until they smell nutty and turn a light golden color. Watch them carefully — they go from toasted to burnt quickly. Transfer immediately to a plate to cool.For candied walnuts, toss the walnuts with a small amount of maple syrup and a pinch of salt before toasting. Cook the same way, stirring frequently, until caramelized. Transfer to a plate to cool completely.
- Prepare the onion — Peel and thinly slice the red onion. For a softer, milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Prepare the apples — Cut the apples into cubes or slices just before assembling so they stay fresh. Slices look more elegant on the plate, while cubes distribute more evenly throughout the salad. If prepping ahead, toss the apple slices in a little lemon juice or soak them briefly in cold water with a squeeze of lemon to prevent browning.
- Assemble the salad — Make sure the salad greens are fully dry before assembling. Add the salad greens or spring mix to a large bowl. Top with the apple, toasted or candied walnuts, red onion, blue cheese crumbles, and dried cranberries. For a milder result, scatter the blue cheese over the top instead of mixing it through.
- Dress and serve — Drizzle the dressing over the salad just before serving and toss gently. Start with about two thirds of the dressing and add more to taste. If serving at a dinner party or potluck, keep the dressing on the side and let guests add their own. Serve immediately.
Notes
To turn this salad into a main course, add sliced grilled chicken, crispy bacon bits, or smoked salmon. Any of these adds enough protein to make it a satisfying, complete meal.
This recipe is sized as a side dish and uses 5 cups of salad greens, which serves 4 comfortably. If you are serving it as a main course with added protein, increase the greens to 6-8 cups to make it a more satisfying meal.