This blue cheese salad is topped with apples, walnuts, and cranberries for an explosion of wonderful flavors and textures. Toss with a homemade maple mustard dressing for the perfect accompaniment to any fall meal.
This post was originally published in November 2019 and has been updated.
Say hello to the fall salad of my dreams! This Blue Cheese Salad with Apples and Walnuts is full of textures and flavors. Every single bite is packed with deliciousness.
Why you will love this blue cheese salad
- All of the ingredients are readily available - and many have substitution options, so you can create the salad of your dreams, too!
- This arugula salad is so easy to prepare. The from-scratch vinaigrette uses a handful of ingredients that are likely already in your pantry.
- This salad is fancy enough for special occasions or holidays but casual enough for every day. Serve this for lunch with my Ham and Cheese Puff Pastry or this savory potato tart.
- Top this salad with ranch grilled chicken or serve it alongside Italian chicken cutlets, tortellini with ham and peas, or spiced pork tenderloin for a complete meal.
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Ingredients and substitutions
- Arugula adds a peppery bite, which pairs well with the other bold ingredients. You can substitute arugula for other greens such as kale, romaine, or red leaf lettuce.
- Blue Cheese offers a creamy and tangy bite that pairs well with the other ingredients. Castello Danish blue cheese is one of my favorites. If you're not a fan of the pungent flavor of blue cheese, you can use Goat cheese or Feta cheese instead.
- Apples add a crisp, fresh bite and beautiful color. Choose your favorite - Granny Smith, Gala, Honeycrisp, Pink Lady, or Golden Delicious are all great options. Pears can also be used.
- Red onion: Use a mandoline to slice the onion into very thin slices so it isn't too overpowering. For a milder onion flavor, use shallots instead.
- Walnuts or pecans - Nuts add great texture, and toasting them enhances their flavor. Walnuts and pecans are my favorites, but pistachios and almonds can also be used.
- Dried cranberries or cherries provide a wonderfully sweet chewiness to this salad. You can also add dried apricots.
- Vinaigrette - This dressing features basic ingredients and couldn't be easier to whip up. I like adding delicatessen-style mustard, but you can also use Dijon.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Add the dressing ingredients to a mason jar and shake well. Set aside.
- In a mixing bowl, add the arugula and most of the onions, cranberries, and walnuts (reserving some for the top).
- Drizzle half of the dressing over the salad and toss to combine.
- Transfer the salad to a serving plate or bowl. Top with the apple slices, blue cheese, and the rest of the onions, cranberries, and walnuts. Drizzle with more dressing or serve the extra on the side.
Expert Tips
- Toast the nuts before assembling the salad. Toasting enhances their flavor, and it only takes a few minutes. Place the nuts in a skillet set over medium-low heat. Warm until the nuts are fragrant. If you have a few extra minutes, this step is worthwhile.
- Assemble this salad shortly before serving. Add the apples and the vinaigrette right before serving. I like to dress the salad with half of the dressing and serve the remaining on the side.
- To prepare ahead of time, combine everything except the apples, blue cheese, and the dressing. Arrange on a serving platter, loosely cover with plastic wrap, and store in the refrigerator. Then, right before serving, arrange the apples and blue cheese on top and add the vinaigrette.
Recipe FAQs
What goes well with blue cheese?
Blue cheese pairs wonderfully with fruit such as apples, figs, and pears. Jams, chutneys, and honey are also delicious.
What meat goes with blue cheese?
Blue cheese and beef are a classic combination. The strong, pungent flavor of blue cheese beautifully balances the rich, beefy flavor of steak. Try topping steak with blue cheese sauce or a juicy burger with blue cheese and caramelized onions.
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📖 Recipe Card
Blue Cheese Salad with Arugula, Apples, and Walnuts
Apples, walnuts, and cranberries top this arugula blue cheese salad with wonderful flavors and textures. Toss with a homemade maple-mustard dressing for the perfect accompaniment to any fall meal.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
EQUIPMENT
Ingredients
Dressing
- 2 tablespoons apple cider vinegar
- 3 tablespoons avocado oil (or similar)
- 1 teaspoon delicatessen-style mustard (or Dijon)
- 2 teaspoons maple syrup
- ⅛ teaspoon Kosher salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Salad
- 5 ounces baby arugula
- ½ cup thinly-sliced red onion
- ⅓ cup walnuts or pecans ( lightly toasted)
- ⅓ cup dried cherries or cranberries
- ½ gala apple (or similar, sliced thin)
- ½ granny smith apple (or similar, sliced thin)
- 2 ounces blue cheese (crumbled)
Instructions
- Add the dressing ingredients to a mason jar. Shake well. Set aside.
- In a large mixing bowl, add the arugula and most of the red onions, walnuts, and cranberries (reserving some of each for the top of the salad). Drizzle half of the dressing over the salad and toss to coat.
- Transfer the salad to a serving platter or shallow bowl. Arrange the apple slices on the salad. Add the rest of the onions, walnuts, and cranberries. Add the blue cheese. Drizzle with more dressing or serve the extra on the side.
Notes
Use a mandoline to cut the apples and onions into thin slices.
Nuts: Toast the nuts before assembling the salad. Toasting enhances their flavor and it only takes a few minutes. Place the nuts in a non-stick skillet set over medium-low heat. Warm until the nuts are fragrant. If you have a few extra minutes, this step is worthwhile.
Assembling: It's best to assemble this salad shortly before serving. Add the apples and the vinaigrette right before serving. I like to dress the salad with half of the dressing and serve the remaining on the side.
Make-ahead: If you need to prepare this ahead of time, combine everything except the apples and the dressing. Arrange the salad on a serving platter, loosely cover it with plastic wrap, and store it in the refrigerator. Then, right before serving, arrange the apples on top and add the vinaigrette.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 297mg | Potassium: 308mg | Fiber: 3g | Sugar: 15g | Vitamin A: 977IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 1mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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