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Crunchy Cauliflower, Apple, and Blue Cheese Salad
Sweet apples and crisp raw cauliflower meet rich, salty blue cheese in this refreshing raw salad. A simple cider vinegar dressing ties the bright, tangy flavors together, cutting right through the creaminess of the cheese. You'll love how the toasted sunflower seeds bring an earthy, nutty finish to the bowl. It's a fantastic, sturdy side dish that holds up well, making it just as good the next day.
Ingredients
- 3–4 apples, cored, halved and sliced
- 1 small cauliflower, cut into florettes
- 200g/7oz Stilton or vegetarian crumbly blue cheese, such as Dorset Blue Vinny, crumbled
- 50g/2oz sunflower seeds, toasted
- 5 tbsp cider vinegar
- 2 tbsp extra virgin olive or rapeseed oil
Instructions
- 1Whisk the cider vinegar and oil together in a large bowl, adding salt and pepper to taste. Mixing the dressing directly in your serving bowl saves you from washing an extra dish.
- 2Add the sliced apples to the dressing and toss to coat them. The acid in the vinegar prevents the apples from turning brown.
- 3Gently fold in the cauliflower florets and crumbled blue cheese. Top the salad with toasted sunflower seeds right before serving to keep them crunchy.
Nutrition
19g
Protein
30g
Fat
18g
Carbs
15g
Sugar
1.05mg
Sodium
Notes
- Sweetness: Add a drizzle of honey to the dressing if you prefer a sweeter contrast to the sharp vinegar and salty cheese.
- Add-ins: Toss in a handful of fresh mint leaves or alfalfa sprouts for an earthy, herbal note.
- Make ahead: You can chop the cauliflower and whisk the dressing a day in advance, but wait to slice the apples until you're ready to mix.