This blue cheese salad with vinaigrette is for those who love this classic salad but want a lighter, fresher take without sacrificing flavor. Instead of a creamy dressing, this version uses a simple vinaigrette to balance the cheese's richness, with homemade croutons for crunch and texture. It's the kind of salad that works just as well on its own as it does alongside dinner!
If you're looking for more refreshing salad recipes, try my salad with smoked turkey, cherry tomato salad, or avocado cucumber salad.
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Quick Look: Blue Cheese Salad with Vinaigrette
⏱️ Prep Time: 30 minutes
🍳 Cook Time: 15 minutes
🕒 Total Time: 45 minutes
👥 Servings: 4
📊 Calories: ~1020 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based (for croutons)
👩🍳 Main Ingredients: Mesclun, blue cheese, red wine vinaigrette
⭐ Difficulty: Easy-toast croutons, whisk dressing, assemble salad
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Why You'll Love Blue Cheese Salad with Vinaigrette
Hearty enough as a main meal (for two to three people): Although salads are typically associated with lunch, I'm sure I'm not the only one who sometimes enjoys them for dinner. The richness from the blue cheese, as well as the chickpeas and avocado, makes it filling and satisfying.
Still light: Although filling, this salad isn't heavy from the more traditional blue cheese dressing. Instead, it's dressed with a red wine vinaigrette, which nicely balances the rich blue cheese.
Lots of flavors and textures: Besides the blue cheese, this salad includes crunchy croutons, tomatoes, asparagus, chickpeas, and avocado.
What makes this blue cheese salad different?
➢Has a vinaigrette instead of a creamy dressing
➢Lighter than traditional blue cheese salads
➢Has croutons for great crunch and texture
➢Better suited for an everyday salad
When I crave salads, it's ones like this blue cheese salad with vinaigrette that comes to mind, reminiscent of the one I used to grab for lunch at one of my favorite NYC eateries, where I lived for many years.
Instead of a blue cheese dressing, this salad is tossed with a lip-smacking vinaigrette over mesclun greens and other goodies, and flecked with blue cheese crumbles (like Gorgonzola, Roquefort, or any one you like) and crunchy croutons.
It's hearty and irresistible, and it can definitely make eating salads for dinner a thing.
For more salad and salad-style recipes, try my crisp salad with smoked turkey and cheddar, creamy dill pickle chicken salad, or mayo-free potato salad.
Jump to:
- Quick Look: Blue Cheese Salad with Vinaigrette
- Why You'll Love Blue Cheese Salad with Vinaigrette
- What makes this blue cheese salad different?
- Key Ingredients
- Variations & Substitutions
- How to Make Blue Cheese Salad with Vinaigrette
- Pro Tips
- Blue Cheese Salad with Vinaigrette FAQs
- Related Recipes
- Blue Cheese Salad with Vinaigrette
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Croutons (recipe below): For great crunch and texture.
- Red Wine Vinaigrette (recipe below): Balances out the richness of the blue cheese.
- Avocado: For more creaminess.
- Chickpeas: Along with the avocado, this adds a creamy texture.
- Asparagus: The thinner, the better.
- Blue Cheese: Sharp and funky, it's a must! Any type of blue cheese will work.
Variations & Substitutions
➢Use store-bought croutons and ready-made dressing for an even faster salad prep.
➢Toss in inexpensive ingredients like red onion, cucumber, or shredded carrots for added bulk and nutrients.
➢Include sliced or shredded apple, bits of prosciutto, or crunchy walnuts.
➢Replace the chickpeas with similar beans, such as butter or navy.
➢If you can't find mesclun, any salad mix will do. You can also use your favorite lettuce, like romaine.
How to Make Blue Cheese Salad with Vinaigrette
Step 1: On a large sheet pan, toss the bread cubes with the olive oil, parsley, garlic powder, salt, and pepper.
Step 2: Bake at 375°F for about 15 minutes or until lightly golden, tossing once halfway through.
Step 3: Whisk all vinaigrette ingredients together in a small bowl (Dijon, dried oregano, garlic powder, honey, dried thyme, salt, pepper, red wine vinegar, and olive oil).
Step 4: Combine all the salad ingredients in a large bowl. Pour as much or as little of the vinaigrette as you want over the salad and toss.
Pro Tips
➢Prepare the dressing beforehand: If possible, make it the day before. It tastes even better and thickens more as it sits.
➢Use a mason jar to mix the vinaigrette: You can certainly whisk the dressing in a bowl, but it's even better to shake it in a mason jar. You can also store it in that jar for less cleanup.
➢If making beforehand: Don't add the avocado or vinaigrette to the salad until right before serving! The avocado could turn brown, and the vinaigrette will turn the salad soggy.
Blue Cheese Salad with Vinaigrette FAQs
Yes, you can (which includes toasting the croutons and preparing the vinaigrette), but leave out the vinaigrette and avocado from the salad until just before serving.
Overdressing your salad can make it soggy, and underdressing can make it dry. Also, don't load up too much on one ingredient. You want to balance the ingredients in a salad as much as possible.
Store any remaining salad (preferably without vinaigrette and avocado) in an airtight container (preferably glass) in the refrigerator for up to 3 days (1 to 2 is best). Store the dressing in a separate airtight container in the fridge for up to 1 week. Keep the croutons in another container and at room temperature for up to 5 days.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Blue Cheese Salad with Vinaigrette
Ingredients
For the Croutons
- 4 cups bread cut into ¾" cubes (use a sturdy bread like boule)
- ¼ cup extra virgin olive oil
- 1 tablespoon Italian flat-leaf parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground black pepper
For the Red Wine Vinaigrette
- 4 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
For the Salad
- 6 ounces mesclun or any salad mix
- ½ cup cherry tomatoes sliced in half lengthwise
- ½ cup chickpeas drained and rinsed
- ½ cup asparagus fresh, chopped into ½" to 1" pieces (Note 1)
- ¼ cup blue cheese crumbled
- ½ avocado peeled and chopped
Instructions
- Preheat the oven to 375F. Add the bread cubes to a large sheet pan. Season with the olive oil, parsley, garlic powder, salt, and some pepper, then toss everything until the bread is well coated.
- Spread the bread cubes into an even layer in the pan. Place it on the oven's bottom rack, and bake the croutons for about 15 minutes, until golden brown, tossing once halfway through.
- Meanwhile, combine the ingredients for the dressing in a bowl or jar and whisk/shake well. Add some salt and pepper to taste. If you find it too tart, mellow it with a little more olive oil and/or honey.
- Make the salad by adding all the ingredients to a large bowl. Add some croutons and as much or as little dressing as you like, and toss until well coated. Enjoy!
Notes
- You don't need to use the entire vinaigrette on this salad. Use only as much as you want to.
- Remember not to add the avocado or dressing to this salad if you want to make it in advance. Add these ingredients just before serving.
Nutrition
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I love blue cheese salads, and this one is excellent! I would not skip the croutons; they add great texture to this salad.