I was looking for a new fall apple salad recipe and I was inspired by one of Jose Andres’ salads. This apple salad is simple yet so light and refreshing. The apples combined with the blue cheese and toasted, crumbled, walnuts is a great combination. The tart apple cider vinaigrette contrasts the sweetness of the apples and is easy to put together. It makes a great starter or side salad, and it makes a nice presentation for your table.

The vinaigrette

First, make the vinaigrette. This should be done first and then be drizzled onto the apples. This will keep the apples from browning. The apple cider vinegar, olive oil, sea salt, and sugar, can be placed in a bowl and whisked. The easiest way to mix that I have found is to place the ingredients into a mason jar. With the lid on tight, shake the vinaigrette up to mix thoroughly. Not only do you have a container to shake it up with, but you have a container to store it in!

Roasting your nuts

Spread the walnuts on a lined baking sheet in a single layer. Roast them in your oven for about 5 minutes at 375 degrees F. Keep an eye on them because they will burn quickly. After they have roasted and cooled, grind them, roll them, or bash them into small bits to sprinkle on the salad.

The apple

This fall apple salad uses firm, crunchy apples such as honeycrisp, fuji, or granny smith. You can use your favorite as long as it is firm. I have found that the sweet honeycrisp is a great contrast to the vinegarette. A firm apple holds up better in the salad than a softer apple would and gives a better texture to the salad.

Slicing the apples

Apples thinly sliced on a mandoline for the apple, walnut, and plue cheese recipe from cleveland cooking — apple sliced on a mandoline Cleveland Cooking

The first step is to core the apple with a knife or an apple core tool. Then, using a very sharp knife (be careful) or a mandoline, slice the apple as thinly as possible. The salad is for two portions so layer half on one plate and half on another. Then drizzle on the vinaigrette, sprinkle on the blue cheese, and finish off with the roasted walnuts! Try my apple and cashew salad too.

This salad would go great with my slow roasted pork shoulder!

Please visit my sides and salads page for more ideas!

apple blue cheese and walnut salad from Cleveland cooking

Apple and Blue Cheese Salad

Course: Appetizer, Side Dish

Cuisine: American

Keyword: apple, blue cheese, easy side dish, salad, walnuts

Prep Time: 20

Total Time: 20

Servings: Salads

Calories: 563kcal

Author: clevelandcooking

This apple salad is simple yet so refreshing! The apples combined with the blue cheese and toasted, crumbled, walnuts just bring out an incredible flavor!

Print Recipe

Equipment

1 mandoline

Ingredients

1 large honeycrisp or other firm Apple
3 ounces of blue cheese
¼ cup of toasted walnuts
¼ teaspoon of sea salt
3 tablespoons of apple cider vinegar
1/4 cup of olive oil
1 tablespoon of sugar or pure maple syrup optional see notes

Instructions

Using a mandolin or a sharp knife, core apple and slice as thin as possible.
Crush walnuts to a small crumble.
Combine sea salt, vinegar, olive oil, and syrup or sugar.
For one salad, layer half of the apples and add about 3-4 tablespoons of vinaigrette. Sprinkle on half the blue cheese and walnuts.

Notes

Adding the sugar or pure maple syrup to the vinaigrette is up to you. It just depends how tart you would like the vinaigrette.

Nutrition