Blue Cheese Salad with Cranberry Dressing

    20 minutes

    This salad of almonds, onions, blue cheese and greens has a beautiful cranberry vinaigrette to top it. Colourful and perfect for special occasions.

    347 people made this

    Serves: 8 

    • 90g slivered almonds
    • 1/2 red onion, thinly sliced
    • 125 crumbled blue cheese, such as Gorgonzola
    • 500g mixed salad greens
    • For the Cranberry Dressing
    • 3 tablespoons (60ml) red wine vinegar
    • 5 tablespoons (100ml) extra virgin olive oil
    • 30g fresh (or thawed frozen) cranberries
    • 1 tablespoon Dijon mustard
    • 1 small clove garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons water

    Preparation:15min  ›  Extra time:5min  ›  Ready in:20min 

    1. Preheat oven to 190 degrees C. Arrange almonds in a single layer on a baking tray. Toast in oven for 5 minutes, or until nuts begin to brown.
    2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper and water. Process until smooth.
    3. In a large bowl, toss the almonds, onion, blue cheese and salad greens with the dressing until evenly coated.

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    Reviews in English (286)


    I can't speak for the salad, but I made the dressing and bottled it for Christmas gifts. It was just beautiful, and smelled heavenly! Because of the dressing's rich pink colour, it looks very festive in small cork-topped bottles from the $2 shop. For giving, I put each bottle in a cellophane bag and tied it with raffia and included the recipe for both salad and dressing.  -  29 Sep 2008


    Used different ingredients. I keep meaning to write a review and after I have had people ask to take leftovers home and being asked to bring to our family's Christmas Eve dinner the time has come! Here is what I did to change the recipe up: I added 2 TBS of sugar to the dressing, substituted Feta for the blue cheese, added 1/2 cup of raisins to the salad greens. I prefer it with toasted almonds, hubby prefers it with pecans. The last time I made this we had 9 eating and this still made plenty. This tastes like something you would get out at a nice restaurant. The colour of the dressing is a very pretty pink and it is especially lovely during Christmas and Valentine's dinners. **Update. My supermarket didnt have cranberries so I subbed raspberries and had to add a bit more sugar but was still yummy! Thanks.  -  29 Sep 2008


    Used different ingredients. This salad is a winner! The dressing is easy to make and the cheese gives it a great flavour. I substituted Gorgonzola for the blue cheese and also added a little sugar to the dressing to cut down on the tartness. Wonderful! Walnuts can also be used instead of almonds. (Just don't brown them as you would the almonds.)  -  29 Sep 2008