Ready in just 20 minutes, this vibrant Cranberry Blue Cheese Salad is your ticket to a quick, healthy, and satisfying meal. It also makes a fabulous side! It's made with a medley of fresh ingredients greens, ripe avocados, tart cranberries, crunchy walnuts, and creamy blue cheese. Bursting with an array of flavors, from the sweetness of cranberries to the creaminess of avocados and the sharpness of blue cheese, all topped off with a homemade poppy seed vinaigrette; this tossed salad is a delightful dance of textures and tastes that will leave you craving more!
This Cranberry Avocado Walnut Blue Cheese Salad has been a favorite of mine for more than ten years. With its vibrant colors and exciting textures, this salad is the perfect mix of sweet, tangy, creamy, and crunchy elements that will have your taste buds dancing!
First off, let's talk about those candied walnuts. Made with a blend of brown sugar, sea salt, cumin, cardamom, black pepper, and a dash of cayenne pepper, these walnuts are a taste sensation in themselves.
Now, onto the dressing.
The combination of extra virgin olive oil, white balsamic vinegar, and maple syrup creates a sweet and tangy base, while the poppy seeds add a slight crunch. With a kick from minced garlic and mustard powder, this dressing is sure to delight your palate.
Finally, let's not forget about the stars of the show - the salad greens, dried cranberries, blue cheese, and diced avocados.
The greens offer a fresh and crisp foundation, the cranberries provide a sweet-tart contrast, the blue cheese lends a creamy tang, and the avocados bring a buttery richness.
This salad is fabulous on its own, but it also makes an elegant side dish to Picanha Steak for a truly special meal.
Ingredients
Candied Walnuts
- Brown Sugar: If you like, try coconut sugar for a similar depth of sweetness.
- Sea Salt: Table salt can substitute, but use less as it's finer.
- Ground Cumin: Adds a warm, earthy note. No cumin? A bit of curry powder can be a surprising yet delightful substitute.
- Ground Cardamom: For that touch of exotic spice.
- Fresh Ground Black Pepper: It's all about that subtle heat!
- Cayenne Pepper: Just enough to give it a kick. Red chili flakes can also do the trick.
- Olive Oil: Helps everything stick and adds richness. Any neutral oil, like avocado or grapeseed, is a fine substitute.
- Walnuts: Pecans are a great alternative for a different but equally delicious texture.
Dressing
- Extra Virgin Olive Oil: Use good quality olive oil for this recipe.
- White Balsamic Vinegar: Brings a bright acidity. Apple cider vinegar could also work, offering a slightly fruitier tang.
- Maple Syrup: Natural sweetness to balance the acidity. Honey is a lovely substitute if you prefer its floral notes.
- Poppy Seeds: They add a delightful crunch and visual appeal. Sesame seeds can be an interesting twist.
- Garlic: Adds depth and punch. Garlic powder can be used in a pinch, though fresh is always best.
- Mustard Powder: For tang and depth. A squirt of Dijon mustard is a great alternative if that's what you have on hand.
- Sea Salt: Rounds out the flavors. Again, table salt is fine; just use a little less.
Salad
- Salad Greens: Feel free to mix and match your favorites or whatever's in season.
- Dried Cranberries: Adds a chewy, tart sweetness. Dried cherries could also be used.
- Blue Cheese: Creamy, tangy, and bold. Feta cheese can be a milder substitute if blue cheese isn't your cup of tea.
- Avocados: They bring in creaminess and richness.
Tips and Tricks
- Go Nuts with Those Walnuts: Seriously, don’t skimp on the candied walnuts. They add such a delightful crunch and a hint of sweetness that contrasts beautifully with the tangy blue cheese.
- Avocado Perfection: Here is my favorite way to pick an avocado. Gently flick off the stem at the top of the avocado. If you spy a color underneath that's a nice, creamy green, you've hit the jackpot—that avocado is ripe and ready for the salad. If it's brown underneath, the avocado might be a bit too ripe and better suited for guacamole. And if you can't remove the stem easily, the avocado needs a bit more time to ripen.
- Cheese, Please: Blue cheese can be quite polarizing, I know. If you’re not a fan or you have picky eaters at home, swapping it out for feta or goat cheese still gives that creamy, tangy kick without overwhelming the palate.
- Make It a Meal: While this salad shines as a side, it’s just a hop, skip, and a jump away from being a hearty main dish. Grilled chicken, pan-seared salmon, or even quinoa can turn this salad into a satisfying meal that’ll keep you fueled and happy.
More Salad Recipes to Try
- First up is the Ranch Pasta Salad, a crowd-pleaser that combines creamy ranch dressing with crisp veggies and hearty pasta, making every bite a picnic in your mouth.
- Next on our culinary journey is the Blue Cheese Bacon Steak Salad, a gourmet twist on salad that pairs juicy, grilled steak with the rich tang of blue cheese and crispy bacon — it's a salad that even the staunchest carnivore will love!
- For a taste of the East, the Asian Quinoa Salad is a must-try. This salad brings together fluffy quinoa, vibrant veggies, and a zesty Asian-inspired dressing that will make your tastebuds do a happy dance.
- Lastly, don't miss out on the Poppy Seed Chicken Salad. This unique dish marries tender chicken with a sweet and tangy poppy seed dressing, creating a refreshing and satisfying meal that's perfect for those warm summer days.
Cranberry Blue Cheese Salad
Ingredients
Candied Walnuts
Dressing
- ½ cup extra virgin olive oil
- ⅓ cup white balsamic vinegar
- 3 tablespoons maple syrup
- 1 ½ tablespoons poppy seeds
- 2 cloves garlic minced
- ½ teaspoon mustard powder
- 1 teaspoon sea salt
Salad
- 12 ounces salad greens
- ½ cup dried cranberries
- ¼ cup blue cheese
- 2 avocados peeled and diced
Instructions
Walnuts
- Combine brown sugar, sea salt, cumin, cardamom, black pepper and cayenne pepper in a small bowl.
- Heat olive oil in a small skillet. Add walnuts and cook for 3 to 4 minutes. Sprinkle with sugar and spices and cook until the sugar melts, stirring often to prevent burning. Remove from heat and allow to cool.
Dressing
- Combine white vinegar, maple syrup, poppy seeds, garlic, mustard powder and sea salt in a jar or blender. Shake vigorously or blend until combined. Add olive oil or chia gel and mix until well combined.
Salad
- To make salad, Toss together fgreens, cranberries and cheese in a large bowl. Add avocado and gently toss with desired amount of dressing. Top with walnuts and serve with additional dressing if desired.
Shannon Graham
This sounds like my kind of salad.
Nilufer
Hi,
I was searching your site for your Cranberry Avocado, Spinach Salad with Chicken and Orange poppy seed dressing and came across this instead. I have made the other one on numerous occasions and it was always appreciated by my guests. Will certainly try this and let you know how it turned out.
Nilufer De Mel
Made this for a special dinner and it was a huge hit. Didn't have to change anything.... Beautiful and unusual flavours. Brilliant...
Wendy Polisi
I am so glad that you enjoyed it! I know it is a bit more work than your average salad, but it is still one of my favorites!