This pretty little salad has just the right amount of crunch and creaminess to satisfy your cravings quickly.
When it comes to blue cheese, people either love it or hate it. But in this blue cheese salad, it’s the star of the show, and you’d be surprised by how delicious this aromatic star can be. It’s all about pairing it with the right complements, and this salad is full of them. Crispy romaine lettuce, juicy cherry tomatoes, pungent red onion, and earthy walnuts are all drizzled in a bright balsamic vinaigrette that leaves the salad glistening.
The first time I had blue cheese salad, it also contained dried cranberries, which added a “zing” of tartness to balance out the salty cheese. I’ve also tried it with thin slices of green apple, which are also tart, but offer a uniquely satisfying crunch.
However you choose to spruce up this salad, keep in mind that it only takes 10 minutes to assemble! Whether you dress it up for dinner or make it a casual lunch, blue cheese salad is as flavorful as it is colorful.
Is This Blue Cheese Salad Healthy?
Since this recipe has a balance of fiber, vitamins, and minerals, just a little of this salad goes a long way. Add more protein by mixing in half a cup of chickpeas (or bacon bits). And good news: the vinaigrette dressing is made with olive oil, which contains healthy fats.
How Is Blue Cheese Made?
Blue cheese is made with penicillium—a type of mold that is safe to consume for most adults (though people with compromised immune systems should be cautious). Traditionally in France, the mold was grown naturally from old rye bread and scraped off, but nowadays it’s made in a lab, and then added to the cheese. Whether it’s au naturel or lab-made, blue cheese has become a popular addition for many different dishes across the globe because of its unique flavor and creamy texture.
INGREDIENTS
- 1/4 cup walnut halves
- 1 head romaine lettuce, roughly chopped
- 3/4 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 1/2 cup crumbled blue cheese
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
INSTRUCTIONS
Prep
Chop lettuce, tomatoes, onion; toast walnuts.
Assemble
Combine salad ingredients in a bowl.
Dress
Whisk dressing, pour over salad, and serve.
Devour!
FAQs & Tips
If you need to make blue cheese salad ahead of time, store each ingredient in its own container in the fridge. That way, nothing gets soggy or spoiled. Most of the ingredients should last about a week, but make sure to use the chopped lettuce within 2-3 days so it doesn’t get wilted. When it’s time to assemble, toss your fixings together in a big bowl and enjoy! Leftovers can be stored in an airtight container in the fridge for up to 3 days.
While you can follow the recipe as-is and toast the walnuts plain, I like to add half a teaspoon each of cumin and cardamom. This brings out a fun balance of earthy sweetness and spice.
Not only does spinach stand out in a crowd; it also provides an extra boost of nutrients. Spinach leaves are darker and softer than romaine, creating a complementary dynamic between the two.
Since it is a blue cheese salad, I think it’s more than acceptable if you’d like to drizzle it with Blue Cheese Dip instead of vinaigrette. Not only does this make it creamier; it also puts more focus on the bright blue cheese flavor.
Serving Suggestions
While you’re more than welcome to bask in this blue cheese salad by itself, it also makes a great side to Air-Fryer Hamburgers, Sweet Potato Veggie Burgers, or Honey-Garlic Roasted Chickpea Wraps. For a more decadent dinner, enjoy it with Oven-Cooked Top Sirloin Steak or Slow-Cooker Chicken Legs. Match with a satisfying side of Cauliflower Mac and Cheese, and you’ve got a pleasing picnic buffet!
Recipe
Prep: 10 minutes
Total: 10 minutes
Ingredients
- 1/4 cup walnut halves
- 1 head romaine lettuce roughly chopped
- 3/4 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1/2 cup crumbled blue cheese
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
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Toast the walnut halves in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.
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In a large bowl, combine the lettuce, tomatoes, onion, toasted walnuts, and blue cheese crumbles.
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In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Adjust seasonings to taste.
-
Drizzle the dressing over the salad or toss gently to combine. Serve immediately.
Nutrition Info:
Calories: 223kcal (11%) Carbohydrates: 6g (2%) Protein: 5g (10%) Fat: 20g (31%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 5g Monounsaturated Fat: 10g Cholesterol: 13mg (4%) Sodium: 222mg (10%) Potassium: 189mg (5%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 878IU (18%) Vitamin C: 8mg (10%) Calcium: 109mg (11%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
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