If you’re looking for a salad that bursts with contrasting flavors and textures, you have to try this Apple, Blue Cheese and Candied Walnut Salad Recipe. It’s the perfect balance of crisp, sweet apple slices, creamy and tangy blue cheese, and crunchy, sweet-touched walnuts all tied together with a luscious homemade vinaigrette. Whether you want a bright starter for a dinner party or a fresh, vibrant lunch, this salad delivers every time. It’s simple, stunning, and truly a crowd-pleaser.
Ingredients You’ll Need
The magic of this Apple, Blue Cheese and Candied Walnut Salad Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role: from the crisp snap of fresh apples to the sharp, salty kick of blue cheese, and the sweet crunch of candied walnuts. The homemade dressing is what really brings these elements together into a harmonious salad experience.
- Sugar (â…“ cup): Essential for making the candied walnuts sweet and shiny.
- Dijon mustard (1 teaspoon): Adds a mild tang and depth to the vinaigrette.
- Salt (½ teaspoon): Enhances all the flavors in both the salad and dressing.
- White vinegar (â…“ cup): Gives a crisp acidity that brightens the vinaigrette.
- Apple cider vinegar (1 ½ tablespoons): Provides a fruity, mellow acidity to complement the apples.
- Minced onion (1 teaspoon): Adds a subtle sharpness without overpowering the salad.
- Worcestershire sauce (1 tablespoon): A secret umami addition to the dressing for depth.
- Canola oil (½ cup): Creates a smooth, mild base for the dressing that emulsifies beautifully.
- Apple (1, sliced): Choose a crisp variety like Honeycrisp or Granny Smith for the best crunch.
- Toasted walnuts (1 ½ cups): Toasting brings out their nuttiness—essential for that perfect crunch.
- Blue cheese (4 ounces, crumbled): The star cheese with its bold, creamy texture and flavor.
- Mixed greens (6 cups, cleaned and dried): Use a fresh mix for vibrant color and a variety of textures.
How to Make Apple, Blue Cheese and Candied Walnut Salad Recipe
Step 1: Prepare the Vinaigrette
Start by combining sugar, salt, Dijon mustard, white vinegar, and apple cider vinegar in a bowl. Stir gently until the sugar fully dissolves, ensuring a smooth blend. Whisk in the minced onion and Worcestershire sauce for that perfect umami boost. Slowly drizzle in the canola oil while whisking continuously to emulsify the dressing into a luscious, velvety vinaigrette that will coat every leaf and ingredient beautifully.
Step 2: Toast and Candy the Walnuts
Warm a dry skillet over medium heat and add the walnuts. Toss them frequently to evenly toast their surface for about 5 minutes, until fragrant. Then, sprinkle the toasted walnuts with a little sugar and toss again until they take on a glossy, candied finish. This adds a delightful sweetness and crunchy texture that contrasts wonderfully with the tangy cheese and crisp apples.
Step 3: Assemble the Salad
In a large salad bowl, combine the sliced apples, candied walnuts, crumbled blue cheese, and fresh mixed greens. Drizzle the vinaigrette over the top and toss gently but thoroughly to ensure every bite is bursting with flavor. The textures and tastes meld together perfectly with just enough dressing to tie everything together without weighing it down.
How to Serve Apple, Blue Cheese and Candied Walnut Salad Recipe
Garnishes
For an extra festive touch, try sprinkling some extra crumbled blue cheese or adding a few extra candied walnuts on top right before serving. Thinly sliced red onions or a few dried cranberries can also add a wonderful burst of color and flavor that complements the main ingredients beautifully.
Side Dishes
This salad pairs amazingly well with roasted chicken or a simple grilled steak to make a complete meal. A crusty baguette or fresh baguette crostini also offer a great way to scoop up any leftover dressing and cheese. Its brightness and crunch provide an ideal foil to richer, heartier mains.
Creative Ways to Present
For a dinner party, serve this salad in individual glass bowls or on large white plates to really showcase the beautiful colors and textures. You can also layer the ingredients in a clear trifle bowl for a stunning visual presentation before tossing it together. Either way, this Apple, Blue Cheese and Candied Walnut Salad Recipe is guaranteed to impress any guest.
Make Ahead and Storage
Storing Leftovers
Because of the fresh greens and apple slices, this salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge. Keep the vinaigrette and salad ingredients separate if possible to avoid sogginess, then toss right before serving to refresh the crunch.
Freezing
This salad is not ideal for freezing due to the delicate greens, apples, and cheese, which will lose their texture and flavor. It’s best to enjoy this salad within a day or two of preparation for optimal freshness.
Reheating
Since this is a fresh salad, reheating isn’t recommended. The real joy of the Apple, Blue Cheese and Candied Walnut Salad Recipe is in its crisp, fresh ingredients that shine best at room temperature or chilled.
FAQs
Can I use any type of apple in this salad?
Yes! However, for the best texture and flavor, opt for firm, crisp apples like Honeycrisp, Granny Smith, or Fuji. These varieties hold up well and provide the perfect balance of tartness and sweetness.
What can I substitute for blue cheese?
If you’re not a fan of blue cheese, crumbled feta or goat cheese make excellent alternatives. They offer a creamy texture with tangy flavors, though the distinctive punch of blue cheese is truly unique.
How do I make the walnuts candied perfectly?
Toast the walnuts first to enhance their flavor, then sprinkle with sugar while still warm and toss gently until coated. Be careful to watch closely so they don’t burn; the sugar should just melt and coat the nuts lightly.
Can I prepare the vinaigrette in advance?
Absolutely! The vinaigrette can be made a day ahead and stored in the fridge. Just whisk it briefly before serving since the oil and vinegar may separate over time.
Is this salad gluten-free?
Yes, this Apple, Blue Cheese and Candied Walnut Salad Recipe is naturally gluten-free, assuming the Worcestershire sauce you use is gluten-free as well. It’s a great choice for those avoiding gluten without sacrificing flavor.
Final Thoughts
I can’t recommend this Apple, Blue Cheese and Candied Walnut Salad Recipe enough—its combination of flavors is truly one-of-a-kind and so satisfying. Whether you’re making a quick weeknight dinner salad or something special for guests, it never fails to delight. Give it a try and watch it become a favorite in your recipe rotation!
Print
Apple, Blue Cheese and Candied Walnut Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A fresh and vibrant Apple, Blue Cheese, and Candied Walnut Salad featuring a tangy homemade vinaigrette dressing. This quick and easy salad combines crisp apples, crunchy toasted walnuts, and creamy blue cheese over a bed of mixed greens, making it a perfect light lunch or an elegant starter.
Ingredients
Vinaigrette
- â…“ cup sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- â…“ cup white vinegar
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon minced onion
- 1 tablespoon Worcestershire sauce
- ½ cup canola oil
Salad
- 1 apple, sliced
- 1 ½ cups toasted walnuts
- 4 ounces blue cheese, crumbled
- 6 cups mixed greens, cleaned and dried
Instructions
- Make the vinaigrette: In a bowl, combine the sugar, salt, Dijon mustard, white vinegar, apple cider vinegar, minced onion, and Worcestershire sauce. Stir until the sugar dissolves completely. Gradually whisk in the canola oil, adding it slowly while whisking continuously to emulsify the dressing.
- Assemble the salad: In a large mixing bowl, toss together the sliced apples, toasted walnuts, crumbled blue cheese, and mixed greens. Drizzle with the desired amount of vinaigrette and toss gently to coat evenly. Serve immediately.
Notes
- Use crisp apple varieties like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- To toast walnuts, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant and lightly browned.
- For a lower sugar version, reduce the sugar in the vinaigrette or substitute with a natural sweetener like honey or maple syrup.
- This salad is best served fresh to maintain the crispness of the apples and greens.
