Nutty Blue Cheese and Hazelnut Salad

A salad combines creamy blue cheese and crunchy hazelnuts for a delightful mix of flavors and textures. It’s a simple, fresh way to elevate your greens and impress your guests with every bite.

Expert Cooking Tips

Toast the hazelnuts lightly to bring out their natural flavor and add extra crunch.
Use a sharp blue cheese for a stronger taste, or a milder one if you prefer less intensity.
Dress the salad just before serving to keep the greens crisp and fresh.

Ingredients 0/8

1 egg white ¼ cup light brown sugar ¼ teaspoon cayenne pepper ¼ teaspoon salt 2 cups coarsely chopped pecans 4 cups arugula ½ cup crumbled Gorgonzola cheese 2 teaspoons hazelnut oil

Why This Recipe Is So Loved

This salad offers a perfect balance of bold and nutty flavors. The creamy blue cheese pairs beautifully with the crunchy hazelnuts, creating a satisfying texture contrast. It’s a refreshing and elegant dish that feels both indulgent and wholesome.

Step 1

Warm your oven to 300°F (150°C) and lining a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites until they become foamy. Slowly add the sugar while continuing to beat until the mixture forms medium peaks—when you lift the whisk, the peaks should gently curl over at the tip. Gently fold in the cayenne pepper and salt, then add the pecans and stir until they’re well coated with the egg white mixture. Spread the pecans out evenly on the prepared baking sheet.

Step 2

Pop the pecans in the oven and bake for about 10 minutes, then give them a good stir or flip to toast them evenly. Bake for another 10 minutes or until they’re nicely toasted and fragrant. Once done, take them out and let them cool for around 15 minutes.

Step 3

To serve, pile about two cups of salad greens on each plate. Sprinkle each serving with a generous 1/4 cup of Gorgonzola cheese, and drizzle a teaspoon of hazelnut oil over the top. Finish by scattering a cup of the toasted pecans onto each salad for a delicious crunch.

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

What To Serve With This Dish

Pair this salad with grilled chicken or steak for a complete meal. It also works well as a starter alongside crusty bread and a glass of crisp white wine. The nutty and tangy flavors complement roasted vegetables and hearty soups.

How To Refrigerate This Dish

Store any leftover salad components separately to maintain freshness. Keep the blue cheese covered in the fridge, and store toasted hazelnuts in an airtight container. Assemble the salad just before eating to avoid soggy greens.

Frequently Asked Questions

Can I use other nuts instead of pecans?

Yes, walnuts or hazelnuts work well as substitutes and complement the flavors nicely.

How do I know when the pecans are done toasting?

They should be fragrant, lightly browned, and crunchy after about 20 minutes total baking time.

Can I prepare the toasted nuts ahead of time?

Yes, you can toast them up to two days in advance and store them in an airtight container.

What can I use if I don’t have hazelnut oil?

A mild olive oil or walnut oil can be used as alternatives for a similar nutty flavor.

Is it necessary to use egg white in the nut coating?

The egg white helps the sugar and spices stick to the nuts, but you can omit it if preferred—just toss the nuts with sugar and spices before toasting.

Can I use a different type of blue cheese?

Absolutely, any blue cheese like Roquefort or Stilton will work well in this salad.

How spicy is the cayenne pepper in this recipe?

It adds a subtle warmth without overwhelming the flavors; you can adjust the amount to your taste.

What type of greens can I substitute for arugula?

Baby spinach, mixed greens, or watercress are good alternatives if you don’t have arugula.