For Thanksgiving this year I wanted to think outside of the box and not make my usual green bean casserole. So instead I found this Bobby Deen (yes, Paula’s son) recipe for a Green Bean Salad with Walnuts, Blue Cheese, and Cranberries. This simple recipe has tons of flavor and was a lot lighter and healthier than a green bean casserole.

Hope you enjoy as much as we did!

Print Recipe

Walnut and Blue Cheese Green Bean Salad

Ingredients

1 3/4 pounds green beans trimmed
3 tablespoons roasted walnut oil
1 tablespoon sherry vinegar
1 heaping teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup toasted walnuts chopped
1/3 cup dried cranberries
1 small shallot thinly sliced into half-moons
2 ounces crumbly blue cheese

Instructions

Blanch the green beans in a large pot of
boiling salted water until tender-crisp, 3 minutes.
Remove the green
beans from the boiling water, run under cold water for a few minutes to
stop the cooking, and then drain and dry well.
Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.
Add
the cool green beans to a large bowl and toss in the walnuts,
cranberries and shallots and drizzle in the vinaigrette. Place on a
platter or serving dish and sprinkle with the blue cheese.