Spinach & Roquefort Salad Recipe

Name: Spinach & Roquefort Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cider Vinaigrette; 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 3 tablespoons olive oil; 2 tablespoons water; 1 shallot, minced (about 3 TBSP); Salad; 1/4 cup sunflower seeds, hulled; 1 (6 ounce) bag Baby Spinach; 1 large apple, very thinly sliced; 1/2 cup Roquefort cheese

Servings: persons

Cider Vinaigrette
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 tablespoons olive oil
2 tablespoons water
1 shallot, minced (about 3 TBSP)
Salad
1/4 cup sunflower seeds, hulled
1 (6 ounce) bag Baby Spinach
1 large apple, very thinly sliced
1/2 cup Roquefort cheese

1
Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
2
Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
3
Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
4
Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cider Vinaigrette, 2 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and more.

Yes, Spinach & Roquefort Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach & Roquefort Salad

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