Apple, Blue Cheese and Walnut Market Salad
with Avocado and Smashed Potatoes
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Mustard
- Nuts
- Walnuts
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
Fall in love with salads again with our Apple, Blue Cheese and Walnut Market Salad. Creamy and tangy blue cheese pairs perfectly with the crisp tartness of the apple, finished with a honey mustard dressing to bring it all together.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
80 grams
Green Beans
1 unit(s)
Avocado
1 unit(s)
Apple
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Wholegrain Mustard
(Contains: Mustard)
50 grams
Baby Leaf Mix
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
30 grams
Crumbled Blue Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
1.5 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
Bake the croutons on the middle shelf of your oven until golden, 8-10 mins. Once golden, remove from the oven and set aside.
While everything's in the oven, trim and halve the green beans.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Quarter, core and thinly slice the apple lengthways (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and set aside.
In a large bowl, combine the cider vinegar, wholegrain mustard, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Once everything's ready, add the baby leaves, apple slices, avocado, green beans, smashed potatoes and croutons to the bowl of dressing and toss together.
Share the salad out between your bowls.
Scatter over the walnuts and blue cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of blue cheese, apple, and walnuts works really well together, with the honey mustard dressing tying everything nicely.
- Ease of prep: The recipe is straightforward to follow, though it takes a little longer than a quick lunch — worth setting aside enough time.
- Suggestions: If the hot potatoes soften the leaves too quickly, consider assembling the salad just before serving to keep the greens fresh and crisp.
- Next-day meals: The salad is best eaten fresh, as the leaves and potatoes lose their texture if left overnight.
- Portions: The blue cheese and apple are key to the dish's flavour balance, so use a generous amount of each for the best result.
