Apple Walnut Blue Cheese Salad
This fall harvest salad is a delicious yet impressive to make as an easy appetizer for your next dinner party. Add a salmon filet and a hard-boiled egg to make it a meal salad.
Equipment
- saucepan
- cutting board
- chef's knife
- salad tossers
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped
- 1 large honey crisp apple, diced
- ½ cup walnut pieces
- ¼-½ cup blue cheese, crumbled Use as much or as little as you like, it is strong
- ¼ cup parmesan cheese, shaved
- 2 tbsp pumpkin seeds (pepitas)
- ¾ cup grape tomatoes, cut in halves
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 2 hard-boiled eggs, sliced
- fresh ground pepper to taste
Salad dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 4 tbsp creamy salad dressing of choice
Instructions
Dressing
- combine creamy dressing of choice, olive oil, and apple cider vinegar in a small container and shake until combined, set aside
Salad
- hard-boil your eggs: place whole eggs into a pot of boiling water for 10 minutes (less if you want the yolks runny), remove them from heat, and let them rest in ice-cold water until needed
- wash and chop your lettuce
- in a large bowl combine all salad ingredients: lettuce, apples, walnuts, pumpkin seeds, tomatoes, minced garlic, lemon juice, pepper, parmesan, blue cheese
- add salad dressing, toss, portion salad into bowls, finally, garnish with peeled, sliced hard-boiled eggs
- enjoy!