Stop What You’re Doing and Make This Gruyère Salad

You. Stop right now. I don’t care what you’re doing, drop it this instant. Listen up, because I’ve got a salad recipe that will rock your world. It’s time to take your sad, boring salads up a notch with this insanely delicious Gruyère salad. The crispy greens, crunchy croutons, juicy tomatoes—just thinking about it makes my mouth water. But the real magic is the melted Gruyère that takes this salad over the top. The nutty, oozy cheese transforms this salad into a party in your mouth. So put down your phone, close your laptop, walk away from whatever useless task you’re doing, and head to the kitchen. It’s time to make this life-changing salad. You can thank me later.

The Best Gruyère Salad Recipe You’ll Ever Try

Alright, people, drop what you’re doing – this salad is about to rock your world. You’re going to make the creamiest, crunchiest Gruyère salad that will become your new favorite side dish.

First things first, grab a bag of mixed greens, preferably arugula or spinach. Romaine won’t cut it here. Wash and spin until mostly dry.

Next, get your hands on a wedge of authentic Swiss Gruyère cheese. None of that pre-shredded nonsense. Use a knife or cheese slicer to cut 1/2-inch cubes.

Now for the pièce de résistance: the candied walnuts. Melt 2 tablespoons of butter and 2 tablespoons of brown sugar in a skillet. Once bubbling, add 1 cup of walnut halves and stir frequently until coated and caramelized, about 5 minutes. Transfer to a plate to cool and harden.

For the dressing, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar or lemon juice, 1/2 teaspoon Dijon mustard, salt, and pepper.

Add the greens, cheese, and cooled walnuts to a large bowl and toss with the vinaigrette. Mix thoroughly but gently to coat.

This unique blend of creamy cheese, bitter greens, and sweet nuts is an umami explosion your taste buds won’t soon forget. Gruyère salad – it’s what’s for dinner! Now get cooking, people. Chop chop!

Step-by-Step Instructions for Making This Incredible Gruyère Salad

Listen up, salad lovers, it’s time to drop everything and make this scrumptious Gruyère salad right now!


-1/2 pound Gruyère cheese, cut into bite-sized cubes

-1/2 cup toasted walnuts

-1/2 cup dried cranberries

-1/4 cup olive oil

-2 tablespoons white wine vinegar

-1 teaspoon Dijon mustard

-Salt and freshly ground black pepper to taste

-6 cups mixed salad greens


  1. Toss the Gruyère, walnuts, and cranberries in a large bowl.

  2. Whisk the olive oil, vinegar, mustard, salt, and pepper in a separate bowl. Pour the dressing over the cheese mixture.

  3. Place the salad greens on plates and top with the cheese mixture.

4.Dig in immediately! The tangy dressing pairs perfectly with the creamy cheese and crunchy nuts.

This salad is irresistibly delicious, so get your greens ready and cheese cubed. Once you make this amazing Gruyere salad, you’ll never go back to a boring salad again. Your taste buds will thank you – you can bet your bottom dollar on that! Now chop chop, we don’t have all day. Get cooking!

Gruyère Salad FAQs: Your Top Questions Answered

Stop what you’re doing, people. It’s time to make this Gruyère salad, stat! You’ve got questions, I know, but don’t worry – your personal chef (me!) has got you covered.

  • What kind of lettuce should I use?

Romaine, arugula, spinach – whatever crisp, peppery greens you like. Just make it hearty! This salad needs sturdy leaves that can stand up to the Gruyère.

  • How much cheese is too much cheese?

There’s no such thing! Use as much Gruyère as your heart desires. I recommend at least 1/2 cup of shredded cheese for every 2-3 cups of greens. Go big or go home!

  • What about a dressing?

A simple vinaigrette lets the cheese shine through. Whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, salt, and pepper. Start with a ratio of 3 parts oil to 1 part vinegar and add more of each to taste.

  • Anything else I can add?

Toss in some crunchy nuts like walnuts or almonds, tart dried cherries, crisp bacon, or sautéd mushrooms. Hard boiled eggs also make a great protein-packed addition.

  • How long will it last?

Eat this salad immediately, while the cheese is still melty. Trust me, leftovers will not have the same ooey gooey effect. But if you must, store leftovers separately and combine cheese and greens just before serving.

There, your top questions answered. Now make this salad before I come over there and make it for you! Your taste buds will thank you.


So stop everything and make this salad! Get in the kitchen right now. Chop those veggies, grate that cheese, toss it all together. Don’t just stare at the ingredients, do it! This salad isn’t going to make itself. And don’t even think about substituting the Gruyère, that’s the star here. Now go on, shoo, skedaddle to the fridge and pantry. You can finish reading this later. There’s Gruyère calling your name and you don’t want to keep it waiting. Make this salad today or you’ll regret it tomorrow. Trust me, your tastebuds will thank you.