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Spring green salad on a dish with parsley & blue cheese

Spring green salad with parsley & blue cheese

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
low inkcal286
high infibre7g


  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2022


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A star rating of 5 out of 5.2 ratings

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