30-Minutes Blue Cheese Apple Walnut Salad
A flavorful, crisp salad blending smoky bacon, crunchy candied walnuts, tart apples, and tangy blue cheese atop fresh greens, dressed in a sweet and tangy vinaigrette.
Equipment
- 1 Nonstick Sheet Pan
- 1 Cast Iron Skillet
- 1 Salad spinner
- 1 Glass Jar with Lid for dressing
- 1 Chef’s knife
Ingredients
For the Salad
- 4 strips bacon
- 1 Tablespoon butter
- 1 cup walnuts
- 1 Tablespoon brown sugar
- 4 ounces mixed lettuce greens
- ⅓ cup blue cheese or feta as substitute
- ⅛ cup red onion sliced
- ¼ cup dried cherries raisins, or cranberries
- ½ to 1 apple thinly sliced
For the Dressing
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- ½ teaspoon Dijon mustard
- 1 Tablespoon maple syrup
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
Instructions
- Prepare the Bacon – Crispy and Flavorful: Begin by preheating your oven to 400°F (204°C) to ensure it reaches the perfect temperature for even cooking. Line a nonstick sheet pan with parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.Lay out the 4 strips of bacon in a single layer on the pan, making sure they don’t overlap to allow maximum crispness. Place the pan in the oven on the middle rack. Bake the bacon for approximately 20 minutes, flipping each strip halfway through cooking to promote even crisping on both sides.Keep a close eye during the last few minutes to prevent burning. Once the bacon turns golden brown and is crisp to your liking, carefully remove the pan from the oven. Transfer the bacon strips onto a plate lined with paper towels to drain excess fat and cool slightly. This step ensures a perfectly crunchy texture that will add a savory punch to your salad.
- Candy the Walnuts – Sweet and Toasted Perfection: While the bacon is baking, place a cast iron skillet or heavy-bottomed pan over medium-low heat. Add 1 tablespoon of butter and allow it to melt slowly, coating the bottom of the skillet evenly.Immediately add 1 cup of walnuts and 1 tablespoon of brown sugar, stirring constantly with a wooden spoon or heatproof spatula to combine all ingredients. The goal here is to gently toast the walnuts while caramelizing the brown sugar onto their surface without burning. Pay close attention to the aroma — once you start smelling a warm, nutty fragrance, the walnuts are nearly done. This process should take about 3 to 4 minutes. Remove the skillet from the heat promptly to avoid over-toasting. Transfer the candied walnuts onto a plate or bowl to cool completely. This creates a delightful sweet crunch that balances the savory components of the salad.
- Prepare the Dressing – Balanced and Tangy: In a clean glass jar or small mixing bowl, add the following ingredients: ½ teaspoon kosher salt, 8 grinds of fresh black pepper, ½ teaspoon Dijon mustard, 1 tablespoon maple syrup, 2 tablespoons red wine vinegar, and 2 tablespoons olive oil. Secure the jar with its lid or use a whisk if using a bowl. Shake vigorously for about 30 seconds or whisk briskly until the ingredients emulsify into a smooth, slightly thickened vinaigrette. This dressing combines tanginess from the vinegar and mustard with a hint of sweetness from maple syrup, perfectly complementing the rich flavors of the salad.Set aside while you prepare the salad base.
- Assemble the Salad Base – Fresh and Vibrant: Start by washing and drying 4 ounces of mixed lettuce greens using a salad spinner to ensure they are crisp and free of excess water, which can dilute the dressing. Place the greens evenly on a large serving platter or individual salad plates, creating a vibrant green bed. This fresh base is essential for a well-balanced salad texture.
- Layer the Ingredients – Balanced Distribution: Take half of each remaining ingredient and distribute them evenly over the greens. This includes half the crispy bacon, half the candied walnuts, half the thinly sliced red onions (about ⅛ cup), half the dried cherries, raisins, or cranberries (¼ cup), half the thinly sliced apple (½ to 1 apple depending on size), and half the blue cheese (⅓ cup or feta substitute). After spreading the first half, layer the remaining halves on top, ensuring each bite of salad contains a balanced mix of flavors and textures. This method also creates an attractive visual presentation, allowing the colorful ingredients to peek through the greens rather than being buried.
- Dress and Toss the Salad – Final Flavor Touch: Drizzle the prepared dressing evenly over the entire salad, starting with a moderate amount to avoid overdressing. If you prefer, gently toss the salad using salad tongs or two large spoons to coat the greens and toppings evenly with the vinaigrette. Tossing helps the flavors meld together while ensuring each bite is flavorful. Alternatively, for a more composed presentation, you may serve the dressing on the side and allow guests to add as desired. Be mindful not to overdress the salad, as the greens can become soggy quickly.
- Serve and Enjoy Immediately – Fresh and Crisp: Serve the Blue Cheese Apple Walnut Salad immediately after dressing to enjoy the optimal crispness of the greens and the crunch of the candied walnuts and bacon. If preparing ahead, keep the dressing separate and add it just before serving. This salad pairs beautifully with a wide variety of main dishes or can be enjoyed as a light, satisfying meal on its own.
Notes
- The dressing, bacon, and candied walnuts can all be prepared up to one day in advance for easy assembly later.
- Slice the apples just before serving to prevent browning and keep them fresh-looking.
- You can swap apples with pears for a different but equally delicious flavor profile.
- Walnuts may be substituted with pecans or almonds depending on your preference.
- For a milder cheese flavor, feta cheese is a great substitute for blue cheese.
- To keep the salad crisp, add dressing only to the portion you plan to eat immediately; store leftovers undressed.
- If you prefer a more uniform salad, toss half the ingredients with the dressing, then layer the rest on top for presentation.
