If you’re craving a salad that strikes a perfect balance between bold, creamy flavors and lively crunch, look no further than the irresistible Blue Cheese, Walnut, and Chicory Salad. This is not your average leafy bowl—brimming with zesty chicory, sweet-tart apples, crunchy walnuts, tangy red onion, and generous crumbles of blue cheese, all tied together with a honey-kissed vinaigrette, it’s the kind of salad that turns any meal into a special occasion. Not only is it a showstopper on your table, it’s also brimming with texture and flavor, making every bite something you’ll remember!

Blue Cheese, Walnut, and Chicory Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad comes together with a handful of fresh and punchy ingredients, proving that when each element is chosen with care, simplicity becomes simply delicious. Every ingredient brings a distinct note to the Blue Cheese, Walnut, and Chicory Salad, creating layers of flavor, crunch, and color.

Chicory (or Belgian endive): Classic for its subtle bitterness and crisp bite, it lends structure and complexity to every forkful.
Blue cheese: The rich, pungent crumbles melt into the other flavors, offering a creamy contrast and robust tang.
Toasted walnuts: They add earthy warmth, irresistible crunch, and a lovely nutty aroma—don’t skip toasting them!
Red onion: Thinly sliced for a sharp, slightly sweet punch that enlivens the whole salad.
Apple: Crisp and sweet, apple slices counter the chicory’s bite and blue cheese’s richness beautifully.
Olive oil: Use your best extra virgin oil for a mellow, fruity base to the dressing.
White wine vinegar: For brightness and acidity to make every flavor pop.
Dijon mustard: Offers a subtle heat and creamy texture, binding the dressing together.
Honey: Just a touch for sweetness and a lovely sheen in the vinaigrette.
Salt and black pepper: Essential seasonings to round out and lift all the other flavors.

How to Make Blue Cheese, Walnut, and Chicory Salad

Step 1: Mix the Dressing

In a small bowl, vigorously whisk together the olive oil, white wine vinegar, Dijon mustard, honey, a pinch of salt, and a generous grind of black pepper. The mustard will help emulsify everything into a creamy, smooth vinaigrette that gently coats the ingredients without overpowering their natural flavors.

Step 2: Prepare the Base

In a large salad bowl, assemble the chicory leaves, making sure they’re well separated so the dressing nestles between every fold. Add the thinly sliced red onion and apple, arranging them evenly so each bite is balanced. This is where the Blue Cheese, Walnut, and Chicory Salad really begins to take shape, bursting with color and anticipation.

Step 3: Dress and Toss

Drizzle the vinaigrette over the chicory, apple, and onion. Gently toss with your hands or salad tongs to ensure everything gets a light, even coating—be gentle to maintain the chicory’s lovely curves and keep the apples from bruising. The dressing will subtly mellow the chicory’s bitterness and unite the sweet and sharp notes in the mix.

Step 4: Add Cheese and Nuts

Right before serving, scatter the crumbled blue cheese and toasted walnuts over the top. Folding these in at the last minute preserves the cheese’s creamy clumps and keeps the walnuts crunchy. This final flourish turns the Blue Cheese, Walnut, and Chicory Salad into something truly luxurious.

Step 5: Serve Immediately

Once the salad is dressed and topped, serve without delay. The freshness and crunch are at their absolute peak right away—a perfect union of bite, creaminess, and tang that’s sure to please every palate at your table.

How to Serve Blue Cheese, Walnut, and Chicory Salad

Garnishes

A finishing sprinkle of freshly ground black pepper or a flurry of extra blue cheese crumbles always takes this salad over the top. If you want to add even more color and flair, scatter over some fresh parsley or chives for a hint of herbal freshness. A few thin lemon zest curls add wonderful aroma and brightness against the cheese and nuts.

Side Dishes

This salad sits beautifully alongside grilled or roasted meats, especially chicken or pork, where its crisp, tangy profile cuts through richer flavors. For vegetarian meals, pair it with a creamy soup or a rustic grain dish for a balanced dinner. Some crusty bread or a slice of focaccia makes for a simple, satisfying companion.

Creative Ways to Present

For a stunning starter, plate the Blue Cheese, Walnut, and Chicory Salad individually, fanning chicory leaves outward and layering apples and onions artfully on top. For buffets or potlucks, serve in a large, shallow platter so all those gorgeous colors and textures are visible. You can even make chicory leaf “boats,” filling each with a little of the salad mixture for a whimsical, hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the Blue Cheese, Walnut, and Chicory Salad to an airtight container. Store in the refrigerator for up to 24 hours, though it’s best enjoyed fresh, as the texture will soften over time. Avoid storing dressed salad for too long, since the leaves lose their bite as they marinate in the vinaigrette.

Freezing

This salad is best eaten fresh and does not freeze well due to the high water content in the chicory and apples. Freezing would cause the leaves and fruit to become mushy and lose their structure, while the cheese and nuts may pick up unwanted moisture.

Reheating

Since the Blue Cheese, Walnut, and Chicory Salad is meant to be enjoyed raw and cold, reheating is not recommended. If the salad has been in the fridge, simply give it a gentle toss before serving and refresh with a squeeze of fresh lemon juice if desired.

FAQs

Can I use a different type Salad

Absolutely! While blue cheese is traditional and provides a sharp, tangy contrast, creamy goat cheese or feta make excellent substitutes if you’d like a milder, yet still flavorful, option.

What’s the best way to toast walnuts?

Toasting walnuts is simple—just add them to a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant and golden. This step hugely boosts both their flavor and crunch in the Blue Cheese, Walnut, and Chicory Salad.

Can I make the dressing in advance?

Yes! The vinaigrette can be made ahead of time and kept in the fridge in a sealed jar for up to a week. Just shake or whisk well before using to re-emulsify the dressing.

Is there a way to reduce the bitterness of the chicory?

If you find chicory too bitter, soak the separated leaves in a bowl of ice water for about 10 minutes before using; this will help mellow their flavor while keeping them crisp. You can also mix with milder greens like baby spinach.

Can I swap the apple for another fruit?

Pears are a wonderful alternative if you want a softer, sweeter bite. Dried cranberries or fresh grapes can also add a unique, juicy contrast to the Blue Cheese, Walnut, and Chicory Salad.

Final Thoughts

If there was ever a salad to convert skeptics, it’s this Blue Cheese, Walnut, and Chicory Salad—vivid, flavorful, and so easy to love. Whether served as a light lunch, showy starter, or a side for comfort food classics, it’s the kind of recipe you’ll reach for again and again. Try it and see just how exciting salad can truly be!

Blue Cheese, Walnut, and Chicory Salad Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the perfect combination of flavors and textures with this Blue Cheese, Walnut, and Chicory Salad. A delightful mix of chicory leaves, red onion, and apple, tossed in a tangy dressing and topped with crumbled blue cheese and toasted walnuts.

Ingredients

Scale

Chicory Salad:

2 heads chicory (or Belgian endive, trimmed and separated into leaves)

Blue Cheese and Walnut Mix:

1/2 cup crumbled blue cheese
1/2 cup toasted walnuts (roughly chopped)

Additional Ingredients:

1 small red onion (thinly sliced)
1 apple (thinly sliced)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

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Instructions

Prepare the Dressing: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
Combine Salad Ingredients: In a large bowl, mix chicory leaves, red onion, and apple slices. Toss with the dressing.
Add Cheese and Walnuts: Before serving, gently fold in crumbled blue cheese and toasted walnuts.
Serve: Enjoy immediately for the best taste!