Spinach & Roquefort Salad

Total Time
Prep 15 mins
Cook 6 mins

This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.

Ingredients Nutrition


  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.


Most Helpful

Oooooooh emmmmmm geeeeee! This was so good! I used a little sugar in place of the honey, but otherwise made as directed! So so good! Thank you for posting -- this will be a repeater in my house! made for Veg*N Swap 37!

~SarahBeth~ August 24, 2011

Wonderful!! I used an imported Bleu cheese from Spain and a Granny Smith apple. The vinaigrette was great. I really liked the toasted sunflower seeds in this (a new one for me). Thanks for sharing. Made for ZWT7-Switzerland.

CJAY June 22, 2011

This was the best spinach salad I've ever eaten! Everything about it was great. I did substitute toasted slivered almonds for the sunflower seeds. I'll definetly make again, and again! Thanks for sharing.

llangrove January 01, 2008

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