Blue Cheese Salad with Apples, Walnuts and Arugula

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.

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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.

Ingredients and substitutions

• Arugula adds a peppery bite, which pairs well with the other bold ingredients. You can swap out the arugula for other greens such as kale, romaine, or red-leaf lettuce.
• Blue Cheese provides a creamy and tangy bite that pairs well with the other ingredients. Castello Danish blue cheese is my favorite. 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 cut 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 favorite, 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.

1. Add the dressing ingredients to a mason jar and shake well. Set aside.
2. In a mixing bowl, add the arugula and most of the onions, cranberries, and walnuts (reserving some for the top).

3. Drizzle half of the dressing over the salad and toss to combine.

4. 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.

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