apple vinaigrette & blue cheese salad

Thankfulness. Thanksgiving is just around the corner. How is that possible?! I always heard about how fast time went when you got “older”. I guess this is it! I am thankful for it too. Life is precious and time is limited, so I am thankful for the time God has given me. I only hope to better manage that time in order to better serve Him.

“Let the word of Christ dwell in you richly in all wisdom,
teaching and admonishing one another in psalms and hymns and spiritual songs,
singing with grace in your hearts to the Lord. And whatever you
do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him.” Colossians 3:16-17


Blue Cheese
2 1/2 c almonds (soaked)
1 T Celtic Sea salt
1 1/2 t probiotics

1 T blueberry juice
1 t spirulina

Apple Chips
lemon juice
cinnamon
Celtic Sea salt

Vinaigrette
1 c apple cider vinegar
1/2 c olive oil
1/4 c coconut butter
1/4 c raw honey
2 t Celtic Sea salt

Make the blue cheese first. As an exception to the soaking and dehydrating rule, this recipe must only use soaked almonds. Peel the skin off of the soaked almonds. This is not as hard as it sounds, and it’s kind of fun! Process all of ingredients except for spirulina and blueberry juice. Pour ingredients into a cheese cloth lined strainer over a deep bowl. Twist cloth around cheese and squeeze out as much liquid as you can. Let set in a warm place overnight.

In a small bowl mix spirulina and blueberry juice. I just thaw a bag of frozen blueberries and pour out the liquid needed. Spread the cheese onto a Paraflexx sheet. Drop small amounts (approx. 1/8 t) of the spirulina and blueberry juice mixture onto the cheese and dehydrate until the Paraflexx peels off easily. Flip and continue dehydrating until dry on both sides. It doesn’t need to be crunchy/crispy, but just enough that it “crumbles”. This dehydrating will take hours, but overnight would be too long.

Make the apple chips next. Coat thin slices of apple in lemon juice, cinnamon, and salt. There aren’t any particular measurements for these. You just need enough lemon juice for the cinnamon and salt to stick to the apple. Then dehydrate until thoroughly dry. These can be dehydrated overnight, but they will dry in much less time and can me made the same day you plan to eat the salad.

Finally, make the dressing. Simply blend all ingredients.

Tear up romaine lettuce (or use your favorite salad green), toss with dressing, and top with blue cheese, apple chips, walnuts, and raisins. Enjoy!

Next week: acorn squash soup.

(This was only a short break in the simple recipes theme. The next four weeks will make up for this recipe’s complexity!)

10 Responses to apple vinaigrette & blue cheese salad

  1. Hannah, I love vinaigrette and feta on a bed of greens. I will make your viniagrette recipe :) sounds delish! Did you use our honey for this one?? Yum! I have a book (ON HONEY) giveaway going right now. I’d love you to enter!! Blessings! I love your blog!!

  2. Wow! Wanna try this! I would use rejuvelac instead of water for making the cheese, as it would add extra “blue cheese” taste… wow wow wow… You’re a genius!

  3. Beautiful presentation! Such a great idea for a winter salad. Sometimes I lose inspiration for salads once summer produce disappears- but I can’t wait to try this!

  4. Emily, I understand. I’ve found that cheese, whether raw or raw and vegan, on a salad or with raw veggies really helps. I think the fat makes it more appetizing in the cooler months : )

  5. Hello,
    i have recently ventured into vegan cheese making. i miss bleu cheese, does this taste comparable to the “real stuff”? i realize it’s not going to be exact but i’m curious to see what your thoughts are about it.
    in regards to the spirulina and probiotics: what brand do you use, are they only available online or can they be purchased at stores like Whole Foods?
    in regards to the dehydration process: would i need to get an actual dehydration machine or will an oven suffice?

    thank you!

  6. Lan: I’ll admit my raw cheese making skills have room to grow :) The blue cheese recipe is not nearly as tangy as the “real” stuff, but I’m sure if you add more probiotics, let it ferment longer, and maybe add some lemon juice (or citric acid) you could get it closer to that familiar taste.

    This is the spirulina I use, and any probiotic will work. You can probably find both at Whole Foods, but ordering them online will most likely save you some money.

    I would suggest investing in a dehydrator :) But it’s not necessary if you aren’t concerned about keeping things safely raw. In that case you can use the oven at the lowest temperature with the door cracked.

  7. Can’t wait to try making this recipe. Question: There’s no water listed for the cheese portion and I can’t image it wouldn’t be required for blending. How much would you recommend? Thanks!!

  8. Bernadette: The almonds retain quite a bit of water from soaking, but if you need more water just add enough to blend. Using a food processor should help with blending without much liquid. I probably should make note of that :)

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