Blueberry, Blue Cheese & Walnut Salad

Blueberry Blue Cheese and Walnut Salad

This is a simple yet tasty salad that is enjoyable enough to eat on its own or for a quick healthy lunch too.


  • 1 cup raw sugar
  • 2 Lebanese cucumbers
  • 1/2 small red onion, thinly sliced
  • 80g gorgonzola, crumbled
  • 2 punnet blueberries
  • 1/4 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 150g salad leaves
  • 1 cup apple cider
  • 2 tbs pepitas
  • 60g walnuts
View Method Blueberry, Blue Cheese & Walnut Salad


  1. Place 1 punnet of blueberries into a glass bowl and crush berries with a fork. Pour over vinegar, cover and set aside overnight. Drain into a small saucepan and discard berry pulp. Add sugar and stir over medium heat for 5 minutes until sugar has dissolved. Simmer for 10 minutes, skimming off any froth that comes to the surface. Pour into a clean jar and cool completely.
  2. Heat a frying pan over medium-high heat. Add walnuts and pepitas and stir constantly for 2 minutes until browned and crisp. Transfer to a bowl.
  3. Shave cucumbers into ribbons using a vegetable peeler. Place salad greens into a bowl. Add cucumber, onion, remaining blueberries and crumbled gorgonzola.
  4. Whisk 1/4 cup of the blueberry vinegar with oil and mustard until creamy. Season to taste. Drizzle over salad and serve.
View Ingredients Blueberry, Blue Cheese & Walnut Salad
View Method Blueberry, Blue Cheese & Walnut Salad
Sorry, no reviews yet. Be the first!