Apple and Blue Cheese Salad

This isn’t really a recipe. It’s more a suggestion of how to put things together in a bowl to make a great salad. We’ve got a little guide to making salad in the How Do I… section, but for now this is a just one particular example of the sweet/sour/crunch/salt approach.  The sweet crunch of the apple and the nutty, toasted crunch of the pumpkin seeds work brilliantly with creamy, salty blue cheese.  The little kick of the chives adds another level (often a good thing to put onion in a salad) and the sharp cider vinegar keeps it good and fresh.

About the ingredients:

You can, of course, substitute different kinds of cheeses – maybe goat’s cheese or feta. Best to use something good and salty, though. And you could use a different fruit – kiwi or pear, maybe – and different herbs, different greens, different seeds. Completely change it in fact. Because you can.


  • Green stuff of various sorts – lettuce, rocket, watercress, spinach, celery etc.
  • Apple
  • Pumpkin seeds
  • Blue cheese
  • Olive oil
  • White wine or cider vinegar
  • Salt and pepper
  • Chives


  • Pan
  • Knife

Blue cheese salad ingredientsDry-fry the pumpkin seeds. Slice the apple,  crumble the cheese, mix them in with the leaves, sprinkle pumpkin seeds and chives on top, add olive oil, vinegar, salt and pepper. Very good.

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