This week I am sharing an apple, pecan and blue cheese salad – of course making the most of the delicious new in season apples over at Costanzo Apples. Many of the ingredients for this one can be sourced from our market. Enjoy this one.  


  • 150g sliced white bread, cut into 2cm chunks (Crabbes Creek Woodfired) 
  • 1 tbsp olive oil (Byron Spice Palace) 
  • 50g pecans, roughly chopped (Byron Spice Palace) 
  • 2 royal gala apples, thinly sliced (Costanzo Apples) 
  • 1 romaine lettuce, torn (Summit Organics for alternative) 
  • 100g Stilton, crumbled (Nimbin Valley Dairy or Cheeses Loves You) 
  • 2 tbsp natural yogurt Nimbin Valley Dairy or Cheeses Loves You) 
  • 1 tbsp lemon juice (Jumping Red Ant) 
  • 1 tbsp extra virgin olive oil (Byron Spice Palace) 
  • 1 tsp Dijon mustard 
  • ½ tsp clear honey (Caldera Honey) 


Step 1: Preheat the oven to 200ºC. Put the bread on a baking tray and drizzle with the oil. Season, then roast for 10-15 minutes until golden and crisp. Meanwhile, roast the pecans on a separate baking tray for 6-7 minutes, until fragrant. Transfer the croutons and nuts to a bowl with the apples, lettuce and Stilton; mix well. 

Step 2: In a small bowl, combine all the dressing ingredients, season and whisk well. Drizzle the dressing over the salad and serve straightaway. 

*Recipe and photo credit: