Cranberry Blue Cheese Salad

Need a fast and flavorful salad that actually satisfies? This Cranberry Avocado Blue Cheese Salad comes together in just 20 minutes and is anything but boring. With creamy avocado, tart cranberries, crunchy walnuts, and bold blue cheese, every bite is a party of textures and tastes. Toss it all with a homemade poppy seed vinaigrette, and you’ve got a fresh salad that works just as well as a light lunch or a standout side dish.

Course Salad

Cuisine American, Gluten Free, Healthy

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 347kcal

Author Wendy Polisi

Ingredients

Candied Walnuts

1 tablespoon brown sugar
½ teaspoon sea salt
¼ teaspoon ground cumin
⅛ teaspoon ground cardamom
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper
½ tablespoon olive oil
½ cup 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

US Customary - Metric

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.

Nutrition