Greens with Blue Cheese & Maple Walnut Dressing

A bold, flavor-packed salad with spicy greens, creamy maple walnut dressing, candied nuts, and a hit of funky blue cheese to tie it all together.

Why You'll Love Greens with Blue Cheese & Maple Walnut Dressing

The dressing is blended, not whisked: walnuts, cashew butter, maple syrup, and soy sauce until thick and pourable, then tossed with spicy greens, candied walnuts, and crumbled blue cheese.

Tips and Tricks

• For extra punch, blend in a garlic clove or a splash of lemon juice.
• Double the dressing-it keeps well and works on roasted veg too.

Variations

• Add grilled chicken, bacon, or roasted squash for a heartier version.
• Swap blue cheese for goat cheese or feta if you prefer a milder funk.

Substitutions

• Almond butter works in place of cashew.
• Use regular vinegar (like white wine or apple cider) if rice wine isn't available.

Best served with

• Warm sourdough or a seeded cracker
• Roasted sweet potatoes or carrots
• A glass of crisp Sauvignon Blanc or dry cider

How to Store Leftovers

• Store dressing separately in an airtight container up to 5 days. Reblend or whisk before using. Salad is best dressed fresh.

Common Questions

Greens with Blue Cheese & Maple Walnut Dressing

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A bold, flavor-packed salad with spicy greens, creamy maple walnut dressing, candied nuts, and a hit of funky blue cheese to tie it all together.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 32 tablespoons

Course: Salad, Side Dish

Cuisine: American, Californian

Ingredients Equipment Method Notes

Ingredients

  

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Maple Walnut Dressing

• ½ cup Walnuts
• 1 tablespoon Rice wine vinegar
• 1 cup Olive oil
• 2 tablespoon Soy sauce
• 2 tablespoon Cashew butter
• 1 tablespoon Maple syrup
• ¼ cup Water adjust for consistency
• Kosher salt to taste

Salad Base

• 1 handful Spicy greens arugula, mustard, baby kale
• 1 handful Candied walnuts
• 1 handful Blue cheese crumbled

Equipment

• Blender
• Mixing bowl

Method

 

Make the Dressing

1. Add walnuts, vinegar, olive oil, soy sauce, cashew butter, maple syrup, and a pinch of salt to a blender.
2. Blend until smooth, drizzling in water to reach desired texture, thick and pourable. Taste and adjust salt.

Assemble the Salad

1. Toss spicy greens with dressing until lightly coated.
2. Top with candied walnuts and crumbled blue cheese. Serve immediately.

Notes

Storage: the dressing keeps in an airtight jar in the fridge for about a week, shake or stir before using since it can separate. Once the greens are tossed though, eat right away, dressed greens wilt fast and don't hold as leftovers.

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