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Fall Green Salad with Fruits, Walnuts, Blue Cheese

Fall Green Salad with Fruits, Walnuts, Blue Cheese

A warmly set table, sparkling glassware, hints of color, perhaps a few flowers tucked into a vase, the glow of candles, each small touches that show care, precious time spent welcoming guests to the shared table. There are so many possibilities for enriching the tone of a special moment, maybe you have lots of creative ideas of your own.


Then when it comes to the food selections, it may be that sometimes, among choices, you are more inclined to prepare a certain dish partly because you appreciate and enjoy it so much as a guest at the home of another’s, and for me, one of those special dishes is salad. Really. It’s true. Lots of times, especially in the summer, friends might extend an invitation to an impromptu barbecue, or a simple gathering, expressing that they are going to keep it simple including one of those dishes commonly referred to as ‘just a salad.’ And then the meal appears on the buffet and the ‘just a salad’ is a big bowl of beautiful, assorted greens and lots of sliced fresh and colorful vegetables. I for one always enjoy and appreciate those salads, along with the work it takes to prepare, including the washing and drying of the greens, tearing them to bite size pieces, prepping the ingredients, and whipping up a good dressing. 


One thing that does make salad simple though, is its diverse and countless possibilities, same as the many creative ways of setting special touches to a table, setting a tone of the moment, especially considered when gathering and combining your ingredients on what is seasonal, which may likely happen to be what you regularly keep in your food pantry over that season. In the autumn, my favorite salad is what I’ve shared today, Fall Green Salad with Fruits, Walnuts, Blue Cheese. A contrasted grouping of tart and sweet, soft, chewy, crunchy, a crispy red apple, a just ripe pear, some sprinkled dried cranberries, walnuts. Each of these ingredients most always in stock, ready for the eating, and perfect for serving once the fall begins, even into the winter. And just like those fresh green salads of summer tossed with lots of freshly chopped vegetables, so enjoyed and appreciated, Fall Green Salad with Fruits, Walnuts, Blue Cheese too, is anything ‘but just a salad.’

Fall Green Salad with Fruits, Walnuts, Blue Cheese
Serves 4
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  1. 7-8 cups assorted mixed baby greens
  2. 3 tablespoons dried cranberries
  3. 3-4 walnuts per salad broken in half
  4. 2 pears, peeled and sliced just before plating
  5. 1 crisp apple, unpeeled, cut into cubes just before plating
  6. around 5-6 very small cubes blue cheese for each salad
For the Dressing
  1. 2 tablespoons diced red onion
  2. 3-4 tablespoons balsamic vinegar
  3. 2 tablespoons maple syrup
  4. 1/3 cup olive oil
  5. 1 teaspoon Dijon mustard
  6. pinch coarse kosher salt
  7. grind of coarse black pepper
  1. Toss lettuce with the cranberries and walnuts, pour in dressing and toss throughout. Platter about 2 cups dressed salad per plate, top with crunchy apple cubes, a few slices of pear and blue cheese cubes. Serve immediately.
For the Dressing
  1. Whisk all ingredients together in a small bowl and toss through salad just before serving.
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  1. Posted November 14, 2015 at 11:37 am | Permalink

    Now that’s a real salad that eats more like a meal!
    Phil recently posted…Did Satan design those Starbucks red cups this year?My Profile

    • Posted November 16, 2015 at 7:29 am | Permalink

      Thanks Phil, yes, it sure is a great salad! Love the variety of options that we include in our salads today!

  2. Posted November 14, 2015 at 7:41 pm | Permalink

    I love hearty salads. My go to is arugula, walnuts, avocados, roasted butternut squash, dried cranberries, and crumbled goat cheese with olive oil and apple cider vinegar, salt and pepper. Love it! Your salad evokes all things fall. It sounds delicious!
    Kelly recently posted…Friday 5: Things I Would Rather Be DoingMy Profile

    • Posted November 16, 2015 at 7:26 am | Permalink

      Hi Kelly, your salad sounds sensational and I love the addition of the avocado, and am also a huge arugula fan. I really appreciate the expanse variety that has become so popular in salads today, such as butternut squash and dried cranberries. I can remember a time when people thought it was so fancy when I would add apples, nuts and cheese on top a salad years ago… creativity has come a long way in the culinary genre!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.