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
- 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
- Preheat the oven to 350 degrees. Place currants in a small bowl, and pour boiling water over them to reconstitute and “plump.” Set aside.
- 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.
- Drain currants and pat dry with a paper towel. Break toasted bread into bite-sized pieces.
- In a large bowl, stir together balsamic vinegar and honey. Slowly whisk in olive oil, then season to taste with salt and pepper.
- 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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it looks so healthy and yummy!!!
Looks amazing and am also a huge fan of wholesome salads.
This salad looks amazing!!! Not only is absolutely food art, all of the ingredients look so tasty together!!
On the menu for dinner in the next week… and btw: photos are looking so amazing!!
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 …..you have more interestings receipes !!