A distinctive salad with an array of flavors and texture. Every bite is different- tart apples, sweet raisins and sugared walnuts, and the salty and pungent taste of blue cheese served over crisp arugula.

Apple Salad with Walnut-balsamic Dressing

Go to recipes

By Stonyfield

Ready In: 40 minutes

Level: Easy

Prep: 25 minutes

Cook: 15 minutes

Yields: 4 Servings

Print Recipe

Ingredients

Salad

2 large granny smith or cortland apples (diced*)
3 Tbsp lemon juice
1 c golden raisins
1/2 c thinly sliced onion
1/2 c crumbled blue cheese
2 tsp fresh rosemary (minced)
3/4 c chopped walnuts
1 tsp cinnamon (optional)
1 tsp powdered sugar
1 c fresh arugula leaves (or other salad greens)

Dressing

3/4 c Stonyfield Organic 0% Fat Blueberry Yogurt
3 Tbsp toasted walnut oil
1 Tbsp balsamic vinegar (add more to taste)
2 tsp crumbled blue cheese
1 tsp honey
1/2 tsp whole-grain mustard
Salt and pepper (to taste)

directions

Step 1

In a medium bowl, combine apples and fresh lemon juice and toss until apples are well coated (this prevents the apples from browning). Add raisins, onions, blue cheese, and minced rosemary leaves.

Step 2

In a small skillet over medium heat, toast walnuts until golden brown. Remove from heat and add powdered sugar and cinnamon. Set aside.

Step 3

In a blender, combine all of the dressing ingredients. Pulse until a smooth consistency is obtained. Pour the dressing over the apple mixture and toss. Divide the arugula evenly between four plates. Top with apple mixture and garnish with sugared walnuts.