You guys know that I’m a big fan of the entrée salad (like this grilled panzanella or this grapefruit, fennel & shrimp combo) but a bland mix of chopped veggies tossed with supermarket dressing does not equal a meal, in my book. I need a salad bursting with sweet and salty flavors, something creamy, something crunchy and a protein in the form of meat, beans, fish or eggs. This apple & stilton harvest salad has it all, and the ingredients come together in a medley that screams Autumn has arrived! The secret ingredient? The raisin walnut crisps that I make with day old bread from the farmer’s market (from this local seller.) I cut super thin slices, brush with a little olive oil or melted butter, then pop into a 400 degree oven until golden brown and crispy, turning once during cooking. After they’ve cooled, I break into rustic, bite-sized pieces, and throw them into salads, serve next to steaming cups of coffee, or just munch on when I need something that tastes “cookie-like.” Trust me: they’ll become a new addiction. Keep reading for the recipe for my apple & stilton harvest salad!

These ingredients couldn’t be more “fall”… a really creamy blue cheese tastes divine with the crunchy-tart apple.

Raisin-walnut crisps in all their glory. For a neater presentation, you could cut them into square little croutons before cooking…but I prefer mine to be a little more “freestyle.”

Apple & Stilton Harvest Salad

*serves 4


  • 10 cups baby greens
  • 1 cup chopped walnuts
  • 1/2 cup currants
  • 1/2 cup blue cheese crumbles
  • 1 granny smith apple, sliced thinly
  • 2 chicken breast halves, grilled and sliced (optional. chickpeas would be a great veg option.)
  • day-old raisin-walnut bread (or any kind of bread with dried fruit or nuts), thinly sliced

for the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon honey
  • kosher salt & freshly ground black pepper
  1. Preheat the oven to 350 degrees. Place currants in a small bowl, and pour boiling water over them to reconstitute and “plump.” Set aside.
  2. Spread walnuts on one baking sheet and raisin-walnut slices on another baking sheet. Toast in oven until golden, about 7 minutes for walnuts and 10 minutes for bread. During the cooking, you’ll want to toss the walnuts a few times and turn the bread once to cook evenly. Remove from oven and let walnuts and bread cool.
  3. Drain currants and pat dry with a paper towel. Break toasted bread into bite-sized pieces.
  4. In a large bowl, stir together balsamic vinegar and honey. Slowly whisk in olive oil, then season to taste with salt and pepper.
  5. Add baby greens, currants, raisin-walnut crisps, walnuts and apple slices. Toss to combine, then divide among four plates. Top with blue cheese and chicken, if using.

*photos by Camille

*I was originally inspired to create this salad from one that I tried at Corner Bakery.

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Comments (6)
  1. 1
    Samira September 25, 2012 at 7:15 am

    it looks so healthy and yummy!!!

  2. 2
    Louisa Blackmore September 25, 2012 at 9:17 am

    Looks amazing and am also a huge fan of wholesome salads.

  3. 3
    McKenna Ryan September 25, 2012 at 11:36 am

    This salad looks amazing!!! Not only is absolutely food art, all of the ingredients look so tasty together!!

  4. 4
    Alison September 26, 2012 at 12:37 pm

    On the menu for dinner in the next week… and btw: photos are looking so amazing!!

  5. 5
    mila February 7, 2013 at 2:28 pm

    it´s beautiful !! Congratulations …I love this Salad …..Sorry if my English is bad …..very bad.

    I am spanish …..and I am learning english now.

    Sorry again …..I love your blog … have more interestings receipes !!