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Crunchy Cauliflower, Apple, and Blue Cheese Salad
Raw cauliflower florets and sliced apple go straight into the bowl — no cooking, no blanching — with 200g of crumbled Stilton scattered over the top. Five tablespoons of cider vinegar and two of rapeseed oil make a sharp, simple dressing that cuts through the richness of the cheese. Toasted sunflower seeds finish each serving with a nutty crunch. Ready in 15 minutes and sturdy enough to sit in the fridge overnight without going soggy.
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.