Autumn Salad with Apples, Blue Cheese, + Candied Walnuts

Autumn Salad with Apples, Blue Cheese, + Candied Walnuts
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 597.6
  • Total Fat: 48.7 g
  • Cholesterol: 27.9 mg
  • Sodium: 1,017.4 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.4 g

View full nutritional breakdown of Autumn Salad with Apples, Blue Cheese, + Candied Walnuts calories by ingredient
Submitted by:


Number of Servings: 4


    Salad Ingredients

    ‘4 cups fresh spinach
    ‘2 cups fresh arugula
    ‘1 tart apple, cut into 1/4-inch slices
    ‘1/2 cup crumbled blue cheese
    Candied Walnut Ingredients

    ‘1/3 cup (packed) brown sugar
    ‘1/4 cup water
    ‘2 tbsp (1/4 stick) unsalted butter
    ‘large pinch of salt
    ‘1-1/2 cups halved walnuts
    Creamy Mustard Vinaigrette Ingredients

    ‘2 tbsp grain mustard
    ‘4 tbsp golden balsamic vinegar (or champagne vinegar if you can't find golden balsamic)
    ‘1 tbsp honey
    ‘1/2 cup extra virgin olive oil



1.First, candy the walnuts. Combine the first 4 ingredients in a heavy skillet. Bring to a boil, whisking, and allow to boil for 1 minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate them with forks.
2.Second, make the vinaigrette. Combine the mustard, vinegar, and honey in the small bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil to emulsify, processing for about 1 minute.
3.Toss together the spinach and arugula. Place in a shallow serving dish. Add the apples and walnuts evenly across the top of the greens, then the crumbled blue cheese. Dress the salad on individual plates.

Serving Size: 4 Plate fulls

Rate This Recipe