Warm Apple, Feta & Salmon Salad
with Walnut Panko & Blue Cheese Dressing
- Tree Nuts
- Wheat
- Milk
- Eggs
- Fish
This festive main course salad is destined to become a hit on your table! You’ll toss a bright mix of fresh greens, tender sautéed apple, and quick-pickled shallot with creamy blue cheese dressing and briny crumbled feta. Shower your salad with crunchy walnut-panko topping for a harmonious blend of flavors and textures.
Ingredients
1 unit
Shallot
1 unit
Granny Smith Apple
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Red Wine Vinegar
1 teaspoon
Dried Thyme
¼ ounce
Panko Breadcrumbs
(Contains: Wheat)
2 ounce
Arugula
2 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains: Milk)
1.5 ounce
Blue Cheese Dressing
(Contains: Milk, Eggs)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Roughly chop walnuts.
Pat chicken* or salmon* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. Wipe out pan.
• In a medium microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.
• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add 1⁄4 tsp thyme (1⁄2 tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.) • Add apple, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes. • Turn off heat. Let apple cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.
Use pan used for chicken or salmon here.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium- high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly! • Transfer to a small bowl. Season with salt and pepper.
• In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the apple and pickled shallot (draining first), half the walnut panko, and half the feta. • Taste and season with salt and pepper.
• Divide salad between shallow bowls. Top with remaining apple and pickled shallot, remaining walnut panko, and remaining feta. Serve.
Slice chicken crosswise (skip slicing salmon); serve chicken or salmon atop salad.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of flavors, especially with salmon. Some found the blue cheese dressing too strong and suggested alternatives.
- Ease of prep: The crispy-skinned salmon was a hit, though a few noted the recipe lacked descaling instructions.
- Suggestions: Consider swapping blue cheese dressing for a lighter option like lemon vinaigrette. Try blue cheese crumbles and candied pecans for extra flavor.
- Texture: Customers praised the diverse textures, from crispy salmon skin to crunchy walnuts and tender apples 🍎.
Reviews from our home cooks
Insanely good, especially with the salmon. Recipe instructs to make the salmon with a crispy skin which is perfect. Luckily I already know how to do this because the salmon was not descaled and the recipe didn't say to descale the skin first.
This salad was divine! The levels of both flavor and texture were worthy of the finest restaurants! We had it with the salmon which was great, but the salad stands alone - just excellent!
Fresh quality salmon and like the herbed warm apple slices. A nice twist
Some salad greens rotten. Too fussy - why use a cooking apple? Took away from taste of salad. Salmon was good.
Needs a grain component. Used a lemon vinaigrette not blue cheese dressing with the salmon
Very good. I think this would taste better with blue cheese crumbles and candied pecans.
