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Black Pudding & Blue Cheese Salad
Black pudding and blue cheese salad is one of those dishes that sounds unusual but absolutely works. I serve warm slices of black pudding over crisp greens with crumbled blue cheese, toasted walnuts, and maybe a few apple slices for balance. There’s no vinaigrette – just the richness of the pudding, the sharpness of the cheese, and a good crack of pepper. It’s hearty, savoury, and perfect when I want a salad that still feels like proper food.
Ingredients
- 120g mixed salad leaves
- 1 red or pink apple
- 100g black pudding
- 100g unsmoked bacon lardons
- 75g creamy blue cheese
- Salt and pepper, to taste
Instructions
- Cut the apple into matchsticks and set it aside.
- In a skillet, over medium heat, fry the bacon lardons for 4-5 minutes, or until golden. Remove from the pan and set aside.
- In the same skillet, fry the black pudding slices on each side for 3-4 minutes, or until golden.
- Using a fork, mash the black pudding in the skillet until crumbs are formed. Remove from heat and set aside.
- In a large mixing bowl, toss together the salad leaves, apple, bacon and black pudding, along with any juices left in the skillet. Season with salt and pepper to taste.
- Divide into bowls, and sprinkle with crumbled blue cheese and serve.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 69mgSodium: 891mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 17g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Black Pudding and Blue Cheese Salad
A Cosy Winter Favourite
There’s no secret to how much I love salad, but let’s be honest – in the depths of a bitter Scottish winter, a cold, leafy bowl of greens just doesn’t cut it. That’s exactly why this Black Pudding and Blue Cheese Salad has become such a regular feature on my dinner table lately. It’s hearty without being heavy, rich without feeling overindulgent, and honestly, just feels a little bit fancy without any real effort. After weeks of living out of boxes and eating whatever was closest to the top of the fridge, this felt like a little reward. Not too much prep, not too many dishes, just enough oomph to feel like real cooking.
We’ve been in the thick of a house move, and between the endless packing, cleaning, and very unglamorous dinners of toast or fridge scraps, I hit a wall. Cooking’s normally my escape, but I couldn’t face the thought of photographing anything, let alone cleaning the bench first. But this salad? This was a turning point. It was exactly the sort of quick, comforting meal I needed that day. And it reminded me that even when things are chaos, throwing something together can still feel special. Especially when that something involves melty blue cheese and crispy little nuggets of black pudding.
It all started with one of my online foodie-friends who posted a version of this for a cosy date night. His looked divine, and I instantly saved it. Then, in classic me fashion, I forgot about it until a particularly snowy evening when I was staring down the fridge trying to cobble something together. I had black pudding, some apples, a bit of blue cheese, and a nearly-empty bag of rocket. Add some bacon, toast a few walnuts, and suddenly I had this gloriously warm and salty winter salad that felt both indulgent and wholesome. I messaged him after, told him he was a genius, and promptly made it again the next day.
New Kitchen, New Beginnings
So yes, we’ve just moved. After far too long in that dingy flat in Bishopbriggs, I finally turned to my husband and said, “I’m moving out – you can come with me, but I’m not spending another week in that horrible place.” And that was that. We packed our things and moved to a new flat in Lenzie, and honestly, it feels like a completely different life already. The kitchen is huge, and from the window I can see right out across the woodlands. It makes such a difference. I didn’t realise how much I missed light and space until I had it again.
The living room’s got these beautiful big windows too, also looking out over the woods, and a little balcony I’m already daydreaming about spending summer mornings on with a cup of tea and a book. Right now, it’s snow-covered and far too cold, but just knowing that little spot is there makes me feel a bit more grounded. The timing wasn’t ideal – moving house in the snow is never fun – but I’ve no regrets. This flat is beautiful and bright, and I finally feel like I have a home I want to cook in again.
It’s funny how much your space can affect your energy. In Bishopbriggs, I was barely motivated to do anything beyond the basics, but here? I can already see myself cooking again. Not just out of necessity, but because I want to. This salad was the first thing I properly made in the new kitchen, and it felt right. A warm, comforting meal in a warm, comforting space. I think this flat will be a good place to hunker down for the next year, ride out whatever’s left of the pandemic, and keep working from home. It feels like a fresh start, and I’m so ready for it.
Winter Salad Scepticism
Now, I know the term “winter salad” doesn’t exactly spark joy for everyone. You hear salad and immediately think of summer barbecues and limp lettuce at sad office lunches. But a winter salad – a proper one like this – is a different beast altogether. It’s warm, it’s toasty, and it’s full of textures and flavours that belong in a cosy jumper with a cup of tea on standby. And if you’re still not convinced, consider this: crispy fried bacon. Crumbled black pudding. Tangy blue cheese. Sliced apple for a bit of fresh crunch. All tossed through peppery rocket with a little balsamic glaze (not in the recipe, but it works!).
This one’s not about restraint – it’s about balance. The salty and the sweet, the rich and the sharp, the warm and the crisp. And if you don’t have one of the ingredients, you can just sub in something else. No rocket? Try spinach. No blue cheese? Crumble over some feta. I’ve even done it with pear instead of apple once and it was still banging. The joy of a good salad is that it doesn’t judge you for the state of your fridge. It makes do.
I’ve made this salad for lunch, for dinner, even once as a very casual supper for a friend who dropped by unexpectedly. I think she was expecting cheese on toast, but instead I plonked this down and we both ate in contented silence. It’s that kind of meal – low fuss, but quietly impressive. The sort of thing that feels like it should be on a fancy gastropub menu but takes fifteen minutes tops. And in winter? That’s my kind of magic.
Ingredients Breakdown
This salad keeps things beautifully simple, using a handful of punchy ingredients that come together in the most satisfying way. Mixed salad leaves form the base – I like using whatever I have in the fridge, but a good blend of rocket, spinach, and baby greens works well. The apple gives a welcome crunch and a hint of sweetness that cuts through the richness of the cheese and bacon. You can use any red or pink variety here – I usually reach for gala because it’s what I tend to have on hand.
Black pudding is the wildcard ingredient that brings an earthy, nutty depth. It crisps up beautifully in the pan and crumbles over the salad like salty magic. Bacon lardons play the familiar supporting role – crispy, golden, and absolutely essential in winter. They add that rich, savoury backbone that makes this salad feel properly filling, not just like you’re eating a plate of leaves.
And then there’s the blue cheese – creamy and sharp, it sort of melts into the warm bits of the salad and ties everything together. You only need a little to make a big impact. Season it all with a touch of salt and pepper to taste, and you’ve got a balanced, bold winter dish that comes together in no time. It’s the kind of thing that feels indulgent, but takes all of fifteen minutes and minimal effort – my favourite kind of recipe.
