Blue Cheese Walnut Salad Recipes

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PEAR, DATE AND WALNUT SALAD WITH BLUE CHEESE



Pear, Date and Walnut Salad with Blue Cheese image

This fresh green salad with pears, walnuts, dates and blue cheese is a fresh option for your holiday table! It's a great side salad for fall dinners, too. Recipe yields 4 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 15m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Pinch of salt
Several twists of freshly ground black pepper
1/3 cup chopped raw walnuts
5 to 6 ounces red leaf lettuce, torn into small pieces (about 5 to 6 cups), or spring mix
7 Medjool dates, pitted and sliced thin
2 Bosc* or Bartlett pears, unpeeled and sliced into 1/4-inch thick pieces
1/3 cup crumbled blue cheese (Jennifer used Roquefort; I used a more generic blue cheese option from Whole Foods but I think Gorgonzola would work well, too)

Steps:

  • To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary-I added some more mustard and another pinch of salt.
  • To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Set aside.
  • In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. When you're ready to serve, drizzle in some dressing (you won't need all of it) and toss until the greens are lightly coated, adding more if necessary. Serve in individual bowls with blue cheese sprinkled on top.

Nutrition Facts : Calories 414 calories, Sugar 39 g, Sodium 313.4 mg, Fat 23.9 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 49.8 g, Fiber 6.6 g, Protein 5.4 g, Cholesterol 8.4 mg

PEAR WALNUT BLUE CHEESE SALAD



Pear Walnut Blue Cheese Salad image

Pear Walnut Blue Cheese Salad is a fresh and delicious mixed green salad with candied walnuts, freshly sliced pear, a homemade salad dressing, and topped with a crumble of blue cheese.

Provided by LaKita Anderson

Categories     Salad

Number Of Ingredients 18

Candied Walnuts
1 tablespoon butter
1/4 cup sugar
1 tablespoon water
1 cup walnuts
Salad Dressing
Juice of a lemon
1/4 teaspoon lemon zest
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/4 teaspoon salt
Salad
5 ounces mixed salad greens package
2 fresh pears, sliced
1 cup candied walnuts
1/3 cup dried cranberries
1/3 cup blue cheese crumbles (optional)

Steps:

  • Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the 1/4 cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
  • Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
  • In a blender or food processor, add in the lemon juice, 1/4 teaspoon lemon zest, 1 clove of garlic, 1/2 teaspoon Dijon mustard, 1/2 cup olive oil, 1/4 teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
  • Clean and dry the 5 ounce package of mixed salad greens. Place into a large bowl to assemble the salad. Clean and slice the 2 pears and add on top of the salad greens. Add in the 1 cup of candied walnuts and 1/3 cup dried cranberries.
  • Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the 1/3 cup blue cheese and serve immediately.
  • Store any leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition Facts : Calories 494 kcal, Carbohydrate 34 g, Protein 5 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 210 mg, Fiber 5 g, Sugar 25 g, ServingSize 1 serving

WALNUT & BLUE CHEESE SALAD



Walnut & Blue Cheese Salad image

Provided by Angela Coleby

Categories     Lunch     Salad

Time 10m

Number Of Ingredients 8

2 Cups Lettuce (any variety)
1/2 cup Blue cheese (crumbled)
1/2 cup Walnuts (Roughly chopped)
2 Tablespoons Olive oil ((or other dressing oil))
1 Teaspoon Lime juice
1/4 Teaspoon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper

Steps:

  • Mix all the dressing ingredients together
  • In a bowl place the lettuce
  • Scatter over the walnuts and blue cheese
  • Pour the dressing over the salad and lightly toss.
  • Eat and enjoy

Nutrition Facts : Calories 440 kcal, ServingSize 1 serving, Fat 42 g, Carbohydrate 7 g, Fiber 3 g, Protein 12 g

WALNUT AND BLUE CHEESE SALAD



Walnut And Blue Cheese Salad image

Provided by Craig Claiborne With Pierre Franey

Categories     salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

1 small head iceberg lettuce, slightly more than 1 pound
1/4 pound blue cheese
1/2 cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used
3 tablespoons lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons walnut, olive or corn oil

Steps:

  • Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
  • Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
  • Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 361 milligrams, Sugar 2 grams

APPLE, BLUE CHEESE AND WALNUT SALAD



Apple, Blue Cheese and Walnut Salad image

Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 12

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

  • In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
  • In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg

BLUE CHEESE, WALNUT, AND CHICORY SALAD



Blue Cheese, Walnut, and Chicory Salad image

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

Steps:

  • Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  • Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  • Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  • Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  • Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

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