Blue cheese and walnut salad recipe

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  • Vegetarian
serves: 4
Cooking: 5 min

Nutrition per portion

Calories 560 kCal 28%
Fat 56g 80%
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  • The perfect picnic salad! Not only are these ingredients easy to transport, you’ll also end up with a salad that’s full of flavour.


    • For the salad:
    • 2 x 150-200g bags of salad leaves
    • 125g (4oz) Stilton cheese, broken into small chunks
    • 100g packet walnut pieces
    • For the dressing:
    • 10tbsp walnut oil
    • 1 level tbsp Dijon mustard
    • 4tbsp cider vinegar
    • Salt and freshly ground black pepper


    • To make the dressing, tip all the ingredients into a bottle or jar and shake well until they are mixed. The dressing will keep for up to a week if it’s kept chilled.

    • To serve, tip the leaves into a large bowl. Scatter the cheese and walnuts over then drizzle the dressing over. Use salad servers or large spoons to toss the salad in the dressing.

    Top tip for making Blue cheese and walnut salad

    The salad leaves will keep best in the bags they're sold in while the cheese can be broken intopieces in advance and transported in an insulated container to keep it cool. The walnuts should also be kept in a small container - then the salad is ready to assemble just before it's eaten.

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