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–+ servings

Blue Cheese Apple Walnut Salad with Maple Vinaigrette

A perfectly balanced blue cheese apple walnut salad with peppery arugula, crisp apples, crunchy walnuts, and a sweet-tangy maple vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Quick Meals, Salads
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons California extra-virgin olive oil or avocado oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup Grade A or B
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
Salad
  • 5 ounces baby arugula
  • 1/2 cup red onion thinly sliced
  • 1/3 cup walnuts toasted and chopped
  • 1/3 cup dried cranberries
  • 1/2 Gala apple cored and thinly sliced
  • 1/2 Granny Smith apple cored and thinly sliced
  • 2 ounces blue cheese crumbled, such as Maytag or Point Reyes

Method
 

Make the Dressing
  1. In a small jar or bowl, combine the apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk until well blended. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the arugula, sliced red onion, toasted walnuts, and dried cranberries, reserving a small handful of each for garnish.
  2. Drizzle about half of the dressing over the salad and toss gently to coat evenly.
  3. Transfer the dressed greens to a serving platter or shallow bowl. Arrange the apple slices on top, then scatter the reserved onions, walnuts, and cranberries over the salad. Finish by crumbling the blue cheese over everything.
  4. Serve immediately with the remaining dressing on the side, or drizzle it on top just before serving.

Nutrition

Calories: 285kcalCarbohydrates: 23gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 12mgSodium: 380mgFiber: 4gSugar: 16g

Notes

Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant. Let cool before using. Use a mandoline or sharp knife to slice apples and onions paper-thin for the best texture. For a make-ahead option, combine all salad ingredients except apples and dressing, cover, and refrigerate. Add apples and dressing right before serving. Blue cheese can be swapped with gorgonzola or feta for a milder flavor. If you prefer a sweeter dressing, add an extra teaspoon of maple syrup. This salad is best assembled just before eating to keep the greens crisp.

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