Irresistibly Savory Holiday Honeycrisp Salad with Blue Cheese and Walnuts

A delightful and customizable Savory Delicious Holiday Honeycrisp Salad with Blue Cheese and Walnuts, perfect for festive gatherings.

Course: Salads

Cuisine: American

Keyword: blue cheese, easy salad, festive dish, Holiday Salad, Honeycrisp salad, walnuts

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 220kcal

4 cups Frisée Lettuce Adds a light and refreshing crunch; substitute with spinach for a softer texture.
2 cups Wild Arugula Provides a peppery bite; can be replaced with regular arugula for a milder flavor.

2 cups Honeycrisp Apples The star of the salad, offering juiciness and sweetness; other apple varieties can be used.
1 cup Candied Walnuts Contributes sweetness and crunch; alternatives include pecans or almonds.
1 cup Blue Cheese Offers a creamy and tangy depth; goat cheese or feta can be used for a similar effect.

1/4 cup Apple Cider Vinegar Brightens the salad; lemon juice can serve as a substitute.
2 tbsp Honey Acts as a sweetener to enhance flavors; agave syrup is a suitable replacement.
1/4 cup Olive Oil Provides a silky dressing to unify the salad; can substitute with avocado oil.

In a mason jar, combine apple cider vinegar, honey, cinnamon, black pepper, cumin, salt, and olive oil. Shake until well emulsified and smooth.
Wash and dry the frisée and wild arugula thoroughly. Tear the frisée into bite-sized pieces and mix with arugula in a large bowl.
Core and slice the Honeycrisp apples into thin wedges and scatter them over the greens.
Gently fold in the candied walnuts and crumbled blue cheese.
Drizzle the vinaigrette over the salad and toss gently to coat. Adjust seasoning as necessary.
Serve immediately, either plated individually or in a large serving bowl.

For an extra festive flair, add a sprinkle of pomegranate seeds before serving.