Nectarine, Cranberry and Walnut Salad with Stilton & Pomegranate Vinaigrette

This salad is full of delicious and punchy flavours and textures that takes only a few minutes to put together. The combination of sweet fruit, salty cheese, crunchy walnuts and a tangy dressing is one that will keep you coming back for more.

Ingredients

1 bag of mixed salad leaves

A handful of dried cranberries

3 ripe nectarines, stoned and sliced

50g walnuts, roughly chopped

1 minced garlic clove

30g olive oil

1/2 tbsp. Balsamic or apple cider vinegar

1 tbsp. pomegranate molasses

A pinch each of salt and freshly ground black pepper

100g Stilton cheese, 100g crumbled

Serves: 4

Prep: 5 minutes

Method

On a large serving platter or in a large bowl, combine the salad leaves and cranberries, top with the sliced nectarines and chopped walnuts and set aside.

In a small bowl or jar, whisk together the minced garlic, olive oil, vinegar, pomegranate molasses, salt, and pepper until well combined and slightly thickened.

Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.

Crumble the Stilton cheese over the top just before serving.

Variations

• Swap nectarines for peaches or pears if out of season.

• For a milder cheese, try goat cheese or feta instead of Stilton.

• To make it vegan, omit the cheese or use a vegan blue-style cheese.

• Add grilled chicken or prosciutto for a more filling salad.

Recipe credit: Cookidoo

Photo credit: True Food Nutrition