PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Crunchy pecans, creamy blue cheese, and crisp apples, go beautifully together in a classic chopped salad for a cool summer dish.
By Amy Dong
Summer just isn’t summer without a scrumptious salad that’s so good, you won’t want to put it down. This blue cheese, apple, and candied pecan salad makes a tantalizing meal that satisfies with a honey-mustard dressing that is simply delicious. 
Blue cheese is my absolute favorite indulgence in any mouthwatering salad. When Castello asked me to try their smooth ‘n creamy Noble Blue Cheese…well, yes. Just yes.
I could not wait to dig into that luscious block of creamy blue cheese. I knew I’d be sprinkling it all over my chopped salad with reckless abandon. But I also just had to try some of that smooth cheese with my baguette slices. Just had to.
So, so good. I could have just stopped right here.
But thankfully, I held on to some self restraint and saved the rest of that delicious blue cheese for this crazy good chopped salad.
Which, by the way, is tossed with this stunning honey-mustard dressing.
This chopped salad has it all: it’s crispy, sweet, tangy, crunchy, and creamy all at once. You can keep it meatless or add chopped chicken for a heartier salad. In fact, if you have leftover rotisserie, it’s an easy way to chicken-up your salad.
The crispy chopped apples, crunchy candied pecans, and creamy blue cheese go together beautifully in this salad. The flavors just meld together like they belong together.
Castello Summer of Blue — Blue Cheese, Apple and Candied Pecan Salad
- Total Time: 15 minutes
- Yield: 6 to 8 servings 1x
Description
This vibrant salad combines crunchy candied pecans, creamy blue cheese, and crisp apples, all tossed in a tangy honey-mustard dressing for a refreshing summer dish.
Ingredients
- 6 oz romaine lettuce, chopped
- 1/4 cup dried cranberries
- 1/4 cup candied pecans
- 3 oz Castello Noble Blue Cheese, crumbled
- 1 whole apple, chopped into 1/2 inch cubes
- 4 tablespoons extra virgin olive oil
- 4 teaspoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the chopped romaine lettuce, dried cranberries, candied pecans, crumbled blue cheese, and chopped apple.
- In a separate small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, kosher salt, and freshly ground black pepper until well combined and emulsified.
- Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
- Serve immediately as a refreshing main course or side dish.
Notes
For a heartier salad, add chopped chicken such as leftover rotisserie. The salad is best served immediately after dressing. Store any leftover dressing in an airtight container in the refrigerator for up to a week. Use a crisp apple variety like Granny Smith or Honeycrisp for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 280
- Fat: 19
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
What type of blue cheese works best for this salad?
For this salad, using Castello Noble Blue Cheese provides a smooth and creamy texture that complements the other ingredients well.
Can I substitute the candied pecans with another nut?
Yes, you can substitute candied pecans with candied walnuts or even regular pecans, but keep in mind that the sweetness and crunch will vary.
How can I make the honey-mustard dressing for the salad?
To make the honey-mustard dressing, simply mix honey, Dijon mustard, and a splash of vinegar to taste, adjusting the sweetness and tanginess as desired.
