Grape and Blue Cheese Salad

grape salad

Grapes are in season, which makes me incredibly happy. Red grapes are one of my absolute favorite fruits, and they’re most delicious when they’re season (like pretty much everything). And organic grapes are only really available during grape season, so I only eat them during this time of year.

Grapes are on the Dirty Dozen list, which means they’re among the fruits and vegetables that, when grown conventionally, have the greatest amount of pesticide residue. And who wants that?

When I lived in Urbana, Illinois, I often ate at Strawberry Fields, a natural grocer and cafe with a deli case full of wonderful goodies. They made a salad called When Grapes Get the Blues, with farfalle pasta, red grapes, blue cheese, and scallions. It sounds unusual, but it all works together. The sweetness of the grapes really complements the sharp saltiness of the blue cheese, and the scallions give it a nice background of oniony flavor.

I don’t know how Strawberry Fields made it, but here’s my recipe:

Grape and Blue Cheese Salad
1 pound oricchiette pasta
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 scallions, sliced
2 1/2 cups halved red grapes
1 cup crumbled blue cheese (around 6 ounces)

Cook the pasta according to the package directions. Rinse under cold water until cool. Stir together the mayonnaise, yogurt, salt, and pepper. In a large bowl, combine the pasta with the mayonnaise mixture. Stir in the scallions, grapes, and cheese. Chill for 1 hour before serving.

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7 Responses to Grape and Blue Cheese Salad

  1. Kristin says:

    This looks delicious. What a simple, yummy salad for summer!

  2. This sounds really good, Chris! I also love red grapes and of course anything with bleu cheese is great in my book! :-)

  3. sally says:

    I live in Champaign, IL (sister city to Urbana) and LOVE this salad without the scallions. It’s well received whenever I take it to pot-lucks or picnics. Thanks for the recipe.

  4. Kris says:

    I went to U of I and my roommate worked at strawberry fields! Pretty sure she said there was sugar and parsley in the recipe, so I add those. Delicious!

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