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Fig, Walnut and Blue Cheese Salad

Fig, Walnut and Blue Cheese Salad

Honestly, I have no place adding recipes to a blog, being the very average cook that I am! But what I do think I can pull off is a good salad or buddha bowl. I love mix and matching goodies that I grow from the garden and source at the local market. There is also a great vegan store on Ledbury High Street, Handley Organics, if you ever get a chance to come this way.

I discovered a version of this salad a few Christmases ago and it went down a storm. I have played around with different ingredients and the dressing is pretty much a winner on all of them if you enjoy a sweet fruity note. 

You could switch out the pomegranates for roasted beetroot if you fancied an earthier taste or use pear instead if you like the sweet punch. Have a play around with different cheeses too if blue cheese isn't your thing.

I've served this in the Summer with lashings of gin but if you are reading this when it comes out (Spring) why not go seasonal and try with some roasted rhubarb. 

Serves six


100g maple syrup or honey
Pinch of chilli flakes
250g Rocket and Spinach
100g Any Blue Cheese
60g Dried Cranberries
180g Pomegranate


The Dressing


50ml Olive Oil
3 tablespoons Balsamic Vinegar
1 tablespoon of Fig Preserve
Salt and Pepper


  • Mix the walnuts, maple syrup and chilli flakes together then roast in the oven for 10-15 minutes at 190c.
  • Mix you salad leaves with the cranberries, blue cheese, walnuts and pomegranates. 
  • Combine all the dressing ingredients and drizzle over the top. 

 Why not serve it up as a starter in our cute cabbage bowls?

If you have any great vegetarian recipes you would like to share here, do get in touch!


Bon Appetit,

Jodie x 

Tags: Recipes

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