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Red cabbage, pecan and blue cheese salad recipe

Red cabbage, pecan and blue cheese salad recipe

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Set the scene for your Christmas lunch with this vibrant salad. Sweet red cabbage tastes heavenly matched with tangy blue cheese and roasted pecans in this festive starter. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 295 calories / serving
  • Gluten-free


  • 75g pecans
  • 1 tbsp olive oil
  • 1 small red cabbage, core removed and sliced
  • 1 tbsp balsamic vinegar
  • 1 orange, zested, peeled and cut into segments
  • 1 large apple, cored and sliced
  • 30g pack flat-leaf parsley, chopped
  • 75g vegetarian blue Stilton cheese, crumbled

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    6g 29%
  • Sugars

    13g 14%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 14.7g Protein 8.1g Fibre 5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the pecans on a baking tray and roast for 5 mins. Remove and allow to cool slightly, then roughly chop.
  2. Heat the oil in a large frying pan and cook the cabbage over a high heat, stirring, for 3-4 mins. Add in the vinegar and continue to cook for 2 mins. Stir through the orange zest, orange segments, chopped pecans, apple and parsley. Season well.
  3. To serve, divide among 4 plates and scatter with the blue cheese.

Tip: Not a fan of pecans? Walnuts work just as well.

See more Salad recipes

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