Fall Frisee Salad

Fall Frisee Salad with Buttermilk Dressing

When you think of fall food, you may think of pumpkin spice, pie, turkey, and roasted butternut squash. But salad? Maybe not so much. Let me help change your mind with this fall frisee salad, which has perfectly balanced flavors of tart apple, sweet cranberries, rich walnuts and funky blue cheese. It also gets a hearty drizzle of buttermilk dressing and can easily be scaled up to make it the main course. 

What is frisee? It is in the chicory family of lettuce and is slightly bitter. Don't let that turn you off, however. When paired with the right flavors, which this recipe has, it is just amazing. 

I received frisee in my produce box a few weeks ago and was not too enthusiastic about it. I had to think outside of my normal salad routine to create a salad that I loved.

Bacon was an obvious choice but I didn't have any at the time. Instead I used a tangy buttermilk dressing and rich blue cheese. Those strong flavors help compliment the bitterness of the greens and keep me wanting more.

A few weeks ago I took a farm tour at P. A. Bowen Farmstead. Their farm was beautiful and the cheese tasting at the end was even better. I loved all the cheeses, but I especially loved the blue cheese. This is what I used in this salad. It was absolute perfection. 

The crunchy green apples and sweet-tart cranberries also balance out the frisee. Each bite of salad has a little sweet, a little tangy, and a little bit of excitement. 

You could serve this salad as a light lunch. You could serve as as a side to a main dish, or even serve it alongside Thanksgiving dinner. If you want to make this salad into more of an entree, you could add wild rice, butternut squash, soft boiled eggs and/or bacon. There are so many options, and now that you have the recipe, there is no reason not to make it. Enjoy!

Fall Frisee Salad

Fall Frisee Salad

Serves 2


4 cups frisee lettuce, washed, dried and chopped

1 green apple, peeled and thinly sliced

1/2 cup (1.25 oz) walnuts

1/4 cup (2.5 oz) crumbled blue cheese

1/4 cup cranberries

optional add-ins: wild rice, butternut squash, soft boiled egg, bacon


Arrange salad on individual plates or in large bowl. Serve with buttermilk dressing (recipe below).

Buttermilk Dressing

1/2 cup mayo (I love homemade best)

1/2 cup buttermilk (or sub 1/2 cup regular milk with 1 teaspoon apple cider vinegar added to it)

1 tablespoon apple cider vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon onion powder

Whisk all ingredients together in a medium bowl. Store in a jar until ready to use. 

Fall Frisee Salad

Other favorite salads: