Spring green salad with parsley & blue cheese

Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 286
  • fat 14g
  • saturates 6g
  • carbs 24g
  • sugars 0g
  • fibre 7g
  • protein 12g
  • salt 0.7g


  • 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
  • ½ large bunch of parsley, chopped
  • 250g ready-cooked quinoa
  • 1 small red onion, finely sliced
  • 100g blue cheese, crumbled (ensure vegetarian if needed)
  • 1 lemon, zested and juiced
  • 1 tsp Dijon mustard
  • 1 tbsp rapeseed oil
  • 35g walnuts, roughly chopped (optional)


  1. Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.

  2. Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.

  3. Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.

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