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Blue Cheese Apple Walnut Salad

Blue cheese apple walnut salad pairs crisp apples and toasted walnuts with mixed greens and tangy crumbled blue cheese. A simple apple cider vinegar dressing brings the ingredients together in a quick tossed salad.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.5 cup walnut halves or pieces
  • 5 oz mixed salad greens
  • 2 apples medium, cored and thinly sliced
  • 0.25 red onion small, thinly sliced
  • 4 oz blue cheese crumbled
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper

Equipment

  • 1 10-inch skillet
  • 1 4-quart salad bowl

Method
 

Prepare the salad
  1. Toast the walnuts in a dry 10-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the walnuts to a plate to cool.
  3. Put the greens, apples, red onion, blue cheese, and cooled walnuts in a 4-quart salad bowl.
Make the dressing
  1. Whisk the olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt, and ground black pepper in a small bowl until combined.
Dress the salad
  1. Drizzle the dressing over the salad and toss gently to coat.

Notes

Toast the walnuts until fragrant and let them cool before adding them for the best crunch. Store leftovers in the refrigerator for up to 2 days, preferably with the dressing separate; freezing is not recommended. For a milder flavor, use feta in place of blue cheese.