Easy blue cheese salad recipe with pomegranate, mixed greens and roasted almonds. Perfect for a quick lunch with loads of flavor!

blue cheese salad with pomegranate

Blue cheese salad

I am a huge fan of blue cheese. Just because it gives so much flavor to just about anything and everything. I like smothering my pasta in it, or adding it to salads as I did here. For making the blue cheese salad you can vary a bit with the ingredients, but here’s what I used

  • Blue cheese – I went with roquefort for this salad. One of my favorites and quite strong too. love it!
  • Celery – I had some sticks of celery leftover in the fridge so put those in.
  • Chicory – same with the chicory!
  • Mixed lettuce – you can use any kind of lettuce you like. Arugula, lamb’s lettuce or use a mixed bag as I did here.
  • Pomegranate
  • Almonds – nicely toasted for extra crunch
Blue cheese salad

Mixing it all

Now the rest is super simple. You mix all the salad ingredients, divide over two plates or bowls and top with the roquefort, toasted almonds and the pomegranate. Easy peasy.

For the dressing I went with mayonnaise, mustard and some vinegar. Instead of the vinegar you can use lemon or lime juice. Season with some pepper and salt and you can serve the salad. Depending on what lettuce you used it also keeps relatively well. But if you want to bring this along for a work lunch I would advise to keep the lettuce separate until ready to eat.

Blue cheese salad with roquefort

Gotta love blue cheese

Obviously, if you don’t like blue cheese, you can leave it out. But why make a blue cheese salad without the blue cheese right? You can substitute the roquefort for any kind of blue cheese or if you insist in removing the blue cheese you can use a different kind of cheese. Either cut those in small cubes or grate it over the salad. Totally possible.

Also a blue cheese lover?

If you’re looking for other blue cheese recipes, you’ve come to the right place. Try the below recipes as well!

Blue cheese salad

Blue cheese salad with pomegranate and almonds

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Easy and delicious lunch recipe with mixed greens, lots of blue cheese and roasted almonds
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 5 minutes
Total time 10 minutes

2 people


  • 100 g mixed salad
  • 2 head chicory chopped
  • 2 sticks celery chopped
  • 2 tbsp pomegranate seeds
  • 75 g roquefort cheese
  • 2 tbsp roasted almonds


  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 1 tbsp apple cider vinegar
  • pepper and salt

How to make the blue cheese salad

  • Mix all the vegetables together.
  • Make the dressing by combining the ingredients and mixing it through.
  • Divide the salad between two plates and finish by topping with the toasted almonds, pomegranate and roquefort. Sprinkle some dressing over and serve with the rest of the dressing on the side.

Nutrition Information per portion

Calories: 398kcal | Carbohydrates: 24g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 942mg | Potassium: 1750mg | Fiber: 16g | Sugar: 4g | Vitamin A: 10903IU | Vitamin C: 44mg | Calcium: 533mg | Iron: 5mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist