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blue cheese salad

Classic Blue Cheese Salad with Walnuts and Grapes

A sophisticated salad featuring creamy blue cheese, crunchy toasted walnuts, and sweet red grapes on a bed of crisp mixed greens, dressed with a simple balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups mixed greens washed and dried
  • 1/2 cup blue cheese crumbled
  • 1/4 cup walnuts toasted and roughly chopped
  • 1/3 cup red grapes halved
  • 1/2 small red onion thinly sliced (optional)
  • 1 ripe pear cored and sliced (optional)
For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar aged preferred
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon honey optional, for drizzling
For Garnish (Optional)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons pomegranate arils

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Salad servers
  • Skillet for toasting nuts

Method
 

  1. Place the washed and dried mixed greens in a large salad bowl.
  2. If using, arrange the red onion slices and pear slices over the greens.
  3. Sprinkle the blue cheese crumbles evenly across the salad.
  4. Scatter the toasted walnuts over the salad.
  5. Distribute the halved red grapes throughout the salad.
  6. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and freshly ground black pepper to taste.
  7. Drizzle the dressing over the salad.
  8. Gently toss all ingredients until evenly coated with the dressing.
  9. If using, drizzle with honey and garnish with fresh thyme leaves or pomegranate arils.
  10. Serve immediately for the best texture and flavor.

Notes

  • For the best flavor, allow blue cheese to come to room temperature about 15 minutes before adding to the salad.
  • To toast walnuts, place them in a dry skillet over medium heat and cook for 3-5 minutes, stirring occasionally, until fragrant.
  • This salad is best assembled just before serving, but components can be prepared ahead and stored separately.
  • For a main course salad, add sliced grilled steak, chicken, or roasted portobello mushrooms.