Spinach and Blue Cheese Salad Recipe | Vegetarian Times Skip to main content

Spinach and Blue Cheese Salad

Artisanal cheese makers across America are winning international awards for their blue cheeses, so we thought we'd honor them this Thanksgiving with a tangy salad of apples and sunflower seeds.


Ingredient Set Name: 

Cider Vinaigrette


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2 Tbs. cider vinegar
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1 Tbs. Dijon-style mustard
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1 Tbs. honey
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½ tsp. salt
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¼ tsp. ground black pepper
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3 Tbs. olive oil
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1 shallot, minced (about 3 Tbs.)
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¼ cup sunflower seeds
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1 6-oz. bag baby spinach
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1 large apple, sliced
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½ cup crumbled blue cheese


1. To make Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 Tbs. water. Stir in shallots.

2. To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl, and cool.

3. Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette. Divide salad among 6 plates, and serve.

Nutrition Information: 

4 g
Total Fat: 
11 g
Saturated Fat: 
2 g
10 g
4 mg
309 mg
4 g
7 g
Serves 6

Comments on this Recipe

My family really enjoyed this salad for Thanksgiving. It was great!