I recently made this butter lettuce salad with blue cheese, thin apple slices and candied pecans, finished with a bright balsamic vinaigrette. It’s a simple, elegant lunch that balances tender butter lettuce with crunchy pecans, sweet-tart apple, and the bold flavor of blue cheese. My son and I, the only blue cheese fans in the family, enjoyed how the ingredients play off one another — the creaminess of the cheese, the crisp fruit, and the caramelized crunch of the pecans all enhanced by the tangy dressing. This recipe is quick to assemble and can be scaled up as a starter or served as a light main with added protein.
Butter Lettuce with Blue Cheese, Apples, and Candied Pecans with a Balsamic Vinaigrette
Balsamic Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- ½ tsp honey
- 1 small clove garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Butter Lettuce Salad:
- ½ head butter leaf lettuce, leaves separated and core removed
- ¼ apple, thinly sliced (I used an Envy apple)
- 2 tbsp blue cheese crumbles, or more to taste
- 2 tbsp candied pecan pieces
- Freshly cracked black pepper, to taste
How to Make Butter Lettuce with Blue Cheese, Apples, and Candied Pecans
Start by making the balsamic vinaigrette. In a small glass jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Season with sea salt and freshly cracked black pepper to taste. Whisk or shake vigorously until the dressing is smooth and slightly thickened. Let it rest for a few minutes so the flavors marry. If you prefer a milder dressing, add an extra tablespoon or two of olive oil and taste again.
Prepare the salad by arranging 4–5 leaves of butter lettuce on each plate. Top the leaves with thin slices of apple, a sprinkle of blue cheese crumbles, and candied pecan pieces. Drizzle the vinaigrette sparingly over the salad so the tender lettuce retains its texture. Finish with a generous grind of black pepper.
Serve immediately, offering any extra vinaigrette on the side. This salad is best eaten fresh so the lettuce stays crisp and the apples remain bright. For a more substantial meal, add grilled chicken, sliced turkey, or roasted salmon.
Tips and Variations
- If blue cheese is too strong, substitute goat cheese or feta for a milder, tangy flavor.
- Swap candied pecans for toasted walnuts or almonds for a different crunch and flavor profile.
- Use any crisp apple variety you like — Granny Smith adds tartness, while Honeycrisp or Envy deliver more sweetness.
- To make the vinaigrette in advance, store it in a sealed jar in the refrigerator for up to three days. Bring to room temperature and shake before using.
- Add small roasted pear slices in autumn for a seasonal twist, or toss in cooked grains to turn this into a heartier salad.
Recipe Details
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 2
- Course: Salad
- Cuisine: American
- Author: Pam – For the Love of Cooking
Equipment
- Small glass jar or bowl for the vinaigrette
- Whisk or fork
- Cutting board and sharp knife
- Salad plates or bowls
Instructions (Step-by-step)
- Make the dressing: Whisk the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small jar or bowl until combined. Adjust oil if you prefer a milder dressing.
- Prepare the lettuce: Separate butter lettuce leaves, remove the core, and arrange leaves on two plates.
- Assemble: Top each plate with thin apple slices, blue cheese crumbles, and candied pecans.
- Dress and finish: Drizzle with vinaigrette, season with freshly cracked black pepper, and serve immediately with extra dressing on the side.
This butter lettuce salad is an easy, flavorful option for a quick lunch or a refined starter. The combination of textures and tastes—soft lettuce, crunchy candied pecans, crisp apple, and pungent blue cheese—works especially well with the balsamic vinaigrette. Try the variations above to adapt the recipe to your preferences or the season. Enjoy!