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Apple, pecan & blue cheese salad
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150g sliced white bread, cut into 2cm chunks
1 tbsp olive oil
50g pecans, roughly chopped
2 royal gala apples, thinly sliced
1 romaine lettuce, torn
100g Stilton, crumbled
2 tbsp natural yogurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp clear honey
1 Preheat the oven to 200ºC, gas mark 6. Put the bread on a baking tray and drizzle with the oil. Season, then roast for 10-15 minutes until golden and crisp. Meanwhile, roast the pecans on a separate baking tray for 6-7 minutes, until fragrant. Transfer the croutons and nuts to a bowl with the apples, lettuce and Stilton; mix well.
2 In a small bowl, combine all the dressing ingredients, season and whisk well. Drizzle the dressing over the salad and serve straightaway.
WASTE NOT: PECANS
Roughly chop and toss through a crumble topping mixture before baking, for added texture and flavour. It's extra delicious if you use demerara sugar.
Typical values per serving:
V Per serving 1766kJ
This recipe was first published in October 2021.
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