Blue cheese, apple, grape and walnut salad recipe

My blue cheese, apple, grape and walnut salad is hearty, healthy and flavourful. You'll love this yummy mix of tastes and textures with sweet red grapes, salty blue cheese, crunchy apples and walnuts. I've also incorporated pearled spelt to ensure that the salad is a filling and satisfying meal rather than a side dish.

What's more, this salad is so easy and quick to prepare. You just need to follow a few steps of simple prep, throw the ingredients together and it will be ready in under 25 minutes. Store the salad in the fridge for up to three days - ideal for meal prep and packed lunches.

How to make blue cheese, apple, grape, and walnut salad:

1. Pearled spelt

Cook the pearled spelt according to packet instructions, this usually takes around 10 minutes. Set aside and leave to cool when ready.

2. Toast the walnuts

Place the walnuts in a frying pan on a high heat until they start to brown. Stir after a couple of minutes to ensure they are evenly toasted. The walnuts should be toasted in less than 5 minutes.

3. Make the dressing

Combine olive oil, balsamic vinegar, mustard and honey.

4. Mix everything together and enjoy!

Add the cooled pearled spelt, salad leaves, apples, grapes, blue cheese and walnuts to a large salad bowl and pour on the dressing. Toss everything together and serve.

3 tips for the perfect blue cheese, apple, grape and walnut salad:

1. Cook the pearled spelt in advance - pearled spelt should be cool when the salad is served. Cook it at least an hour before you plan to eat the salad or the night before.
2. Don't turn your back on the walnuts - it only takes a few minutes to toast the walnuts so they can easily burn if you leave them on the stove too long. Keep an eye on them and give them a stir after a couple of minutes so they toast evenly.
3. Ensure the dressing is of a thick but pourable consistency - I've listed water as an optional ingredient because the amount you'll need to add / whether you need any at all depends on the type of balsamic you are using. My balsamic is very thick and gloopy so I add 1 tbsp of water to bring it to a pourable consistency. If your balsamic is thinner you won't need to add a whole tablespoon of water and you may not need any at all.

Can you substitute any of the ingredients in blue cheese, apple, grape and walnut salad?

The answer is yes - this salad is pretty flexible. Most ingredients can be swapped for other options if you don't have all the ingredients listed or are unable to find some of them.

• Pearled spelt - farro, quinoa and pearl couscous are all good alternatives
• Walnuts - swap for pecans, almonds or pistachios
• Blue cheese - any type of blue cheese will work in this salad but feta is another option if you're not a fan of blue cheese
• Apples - try swapping for pears, they'll also bring a crunchy sweetness to the salad
• Grapes - substitute for cherries
• Dressing - if you don't have all the dressing ingredients a simple mix of olive oil and balsamic will do the job

Other modifications to try:

• Add meat - small pieces of crispy bacon/pancetta or pieces of chicken breast will taste yummy with the ingredients in this salad
• Make it a side dish - the blue cheese, apple, grape and walnut salad recipe should provide a balanced and satisfying meal in itself. Omit the pearled spelt if you wish to serve it as a side dish.

How long will the salad keep for?

The blue cheese, apple, grape and walnut salad will keep in the fridge for up to 3 days. Avoid soggy leaves by refrigerating the dressing separately and ensure other ingredients are covered to keep everything fresh.

More light vegetarian recipes:

• 30 Minute Vegetarian Burrito Bowl
• Giant Couscous & Halloumi Salad
• Goat Cheese Crustless Quiche with Caramelised Onion
• Canned corn, black bean and avocado salad (with quinoa)

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