Apple and Blue Cheese Salad
The sesame seeds and bacon add an irresistible crunch, while the homemade dressing brings just the right balance of tangy and sweet notes to each bite of this Apple and Blue Cheese Salad. The red apples provide a pop of seasonal color, making it especially fitting for Christmas or any winter gathering.
I’m always ready to eat a delicious salad. Especially when it’s a chopped salad. This easy Apple and Blue Cheese Salad is great with larger lettuce leaves, or you can chop the romaine. And the dressing? Out of this world. We’re totally serving this easy recipe for Christmas this year. The crisp red apples make it so festive.
Apple and Blue Cheese Salad
Take this simple apple blue cheese salad to your next family dinner, potluck, or ladies night out, and you’ll be the talk of the table! I promise! Also, save any dressing you have leftover in the fridge, or even double the dressing recipe (delish!)
Read more: Apple and Blue Cheese Salad
During the holidays, this salad is such a hit, as it pairs so well with prime rib, turkey, Jenny’s Cornish Game Hens, and even a simple pork tenderloins recipe. Apples are seasonal, but you can make this exact salad in the summer and replace the apples with berries. Really, it’s all about the dressing and the cheese and nuts!
Why I love this recipe
- Love this salad for Christmas (so pretty with red apples).
- Easy to prep ahead of time.
- Fresh and delicious, full of crunchy, creamy and tangy flavors.
Gather these ingredients
- Romaine lettuce – washed, dried and cut into small pieces
- Red onion – finely diced
- Sesame seeds – toasted
- Bacon – cooked and crumbled
- Blue cheese – crumbled and divided
- Red apples– crisp – cut into small pieces
Dressing:
- Granulated sugar
- White wine vinegar
- Avocado oil
- Salt
How to make Apple and Blue Cheese Salad
- Wash, spin, and dry the romaine lettuce. Chop and set aside. TIP: Prepare ahead and put in a ziplock bag with a paper towel to absorb any moisture.
- Fry the bacon in a large skillet. Remove to a plate with paper towels to absorb the bacon grease; chop and set aside.
- Remove most of the grease in the skillet (leaving a tiny bit), and add the sesame seeds. Heat on low, stirring often, until toasted (about 5-8 minutes). Remove from the pan and allow to cool.
- Crumble the blue cheese (we love Rogue Creamery Smokey Blue Cheese, if you live in Oregon), and put in a small bowl. Set aside.
- Make the dressing: Mix (using a blender) the avocado oil, sugar, salt, vinegar and ½ of the blue cheese; blend well. Set aside, or if you are making ahead, place in a jar and refrigerate until ready to use.
- Add the romaine lettuce to a large salad bowl. Next, add the bacon, sesame seeds, chopped onion, and chopped apples. Pour as much dressing as you’d like over the salad and toss.
- Top with the remaining crumbled blue cheese and serve!
Tips & substitutions
- Optional to add avocados on top.
- Cracked black pepper is a great finishing touch.
- We make most of our salad dressings with avocado oil (more heart healthy), but you can use olive oil or walnut oil as well.
- Use good quality blue cheese. Living in Oregon, we love Rogue Creamery’s Oregon Blue.
- If you want to add extra crunch, add toasted pecans on top.
- For summer months, replace the apples for fresh summer berries. So good.
Serving suggestions
Delicious served with prime rib, loaded mashed potato casserole, hot honey brussels sprouts, and holiday rum bundt cake. The perfect holiday dinner!
Storage
This salad is best enjoyed fresh. If you have any leftovers, you can store them in an airtight container in the fridge and add chicken the next day to serve in a “chicken wrap.”
More salad recipes you may want to try while you are here:
Get the Recipe:
Apple and Blue Cheese Salad
Ingredients
- 4 heads of romaine lettuce, washed, dried and cut into small pieces
- 1 medium red onion, finely diced
- 3 oz sesame seeds, toasted
- ½ lb bacon, cooked and crumbled
- 6 oz crumbled blue cheese, divided
- 2 crisp red apples, cut into small pieces
Dressing:
- ⅔ cup granulated sugar
- 1 cup white wine vinegar
- 1 ½ cups avocado oil
- 1 Tbsp of salt
Equipment
- 1 Salad spinner
Instructions
- Wash, spin, and dry the romaine lettuce. Chop and set aside. TIP: Prepare ahead and put in a ziplock bag with a paper towel to absorb any moisture.
- In a large skillet, fry the bacon. Remove to a plate with paper towels to absorb the grease; chop and set aside. Remove most of the grease in the skillet (leaving a tiny bit), and add the sesame seeds. Heat on low, stirring often, until toasted (about 5-8 minutes). Remove from the pan and allow to cool.
- Using a good quality of blue cheese (we love Oregon Blue), crumble the blue cheese and put in a small bowl. Set aside.
- Using a blender, add the avocado oil, sugar, salt, vinegar and the 1/2 of the blue cheese; blend well. Set aside, or if you are making ahead, place in a jar and refrigerate until ready to use.
- To serve the salad, add the romaine to a large salad bowl. Next, add the bacon, sesame seeds, chopped onion, and chopped apple. Pour as much dressing as you’d like over the salad and toss.
- Last step is to add the remaining crumbled blue cheese on top and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
