Warm Cheese Board Salad with Autumn Flavours

Autumn; that glorious season of golden leaves, brisk breezes, and belly-warming food and what a great way to celebrate it than with a warm cheese board salad. Autumn is a wonderful time, all the flavour bliss from the season that produces earthy, robust and grounding dishes. Harvest during Autumn conjures a feeling of goodness, as the season slips from the social buzz of juicy summer into a more ‘homey’ season. Cooler morning and nights are finding us at home more with the hark of comfort food.

This dish is a nod to social, summer, platter style food, but with an autumn kiss. Who doesn’t love a good cheese board shared with friends on a sunny day while sipping on something delicious. This twist on a summer cheese board has taken inspiration from Autumn and uses some of the lovely more grounded and earthy flavours that we all know and love from an Autumn harvest.

Warm autumn salad with kale, almonds, roasted grapes, and cheese

What Makes a Great Cheese Board?

Ah, the cheese board — the Beyoncé of grazing tables. It’s not just a snack; it’s an edible work of art, a conversation starter, and a sure way to impress guests without actually cooking. Whether it’s for a cozy night in or a glam gathering, a great cheese board hits all the right notes: flavour, texture, and colour.

Here’s the breakdown of the essential elements of a good cheese board.

The Cheese (the star of the show) with many, varied textures and flavours available

Soft – Brie, Camembert, or Goat Cheese (creamy and luxurious)
Semi-soft – Havarti, Fontina, or Washed rind (a lil funky)
Hard – Aged Cheddar, Manchego, or Gouda (for depth and sharpness)
Blue – Gorgonzola, Roquefort, or Stilton (for the bold)
A wild card – Truffle cheese, smoked cheddar, or ash-covered goat cheese (for some drama)

The Carbs (vehicles for all that creamy goodness)

Crackers – go for a variety: plain, seeded, herbed
Baguette slices – lightly toasted or fresh
Grissini or breadsticks – for height and crunch
Gluten-free options – rice crackers, vegetable crisps (because inclusivity is classy)

The Fruit (sweetness + freshness)

Fresh: Grapes, figs, berries, apple slices, pear
Dried: Apricots, dates, cranberries, raisins
Extras: Pomegranate seeds for sparkle

The Nuts (crunch + contrast)

Almonds (roasted or smoked)
Walnuts (amazing with blue cheese)
Cashews or pistachios for a luxe vibe

The Savoury Extras (hello umami)

Olives – kalamata, stuffed, green
Cornichons or baby gherkins – tangy little flavor bombs
Pickled onions or beetroot – for zing and color
Charcuterie – prosciutto, salami, soppressata (if you’re adding meats)

The Spreads + Drizzles (next-level vibes)

Honey – especially with blue cheese or brie
Fruit chutney or fig jam – divine with cheddar
Wholegrain mustard or balsamic glaze – for a savory kick

Why a Warm Cheese Board Salad Is Perfect for Autumn?

The real question is ‘Why Not?!’

Re-creating a classic like a cheese board and meshing it with the excitement of a salad adds a little je ne sais quoi. And besides, for anyone who knows me will tell you, I freaking love a salad. So, I have concocted this recipe to celebrate the Autumn flavours combined with the versatility of a good salad. I am sure you will agree, it goes together brie-lliant-ly.

The inspiration for this dish came from the lovely Alice Zaslavsky, an award-winning author, former MasterChef Australia contestant, broadcaster, and food educator known for her vibrant personality and love of vegetables. You can check out the delicious original dish here Hot cheeseboard salad with honey–walnut dressing | Alice Zaslavsky

Warm Cheese Board salad – The recipe (Serves 2)

Ingredients:
Red grapes, 1 cup
Almonds, I use unsalted, 1/4 cup
Tuscan Kale, medium bunch
Raclette, Parmesan or any other bitey or crumbly cheese, 60 grams

Dressing:
2 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1 TBSP honey
Olive oil spray

Method:
– Place the dressing items in a small oven proof baking dish, stir to combine. Add the red grapes and toss to coat in the dressing. Add to the air fryer on 180 degrees for 5-6 minutes, until the grapes are plump, juicy and hot.
– Meanwhile, tear the tuscan kale off the stalks (don’t forget this part or it will be disgusting) and then into smaller pieces. These will be the ‘cracker’ element of the dish. Wash the kale and pat dry. Once the grapes are cooked, put the kale into the airfryer and spray with olive oil spray. Airfry for 3-5 minutes until kale is crispy.
– Once the kale is cooked, place the almonds into the airfryer to cook for 3-4 minutes until golden and crunchy.
– Time to assemble. Place the crispy kale-ckers (too far??) into a flat bowl. Scatter the toasty almonds on top and then the bursting red grapes and drizzle the remainder of the dressing on top too.
– Then for the piece de resistance, shaved or finely grated raclette or parmesan, or whichever bitey and more-ish cheese you have chosen.

The Warm Cheese Board Salad wrap up

The lovely, sweet bursts of grape, with the balance of sweet and acidic flavour from the hot dressing really bring this dish together. I love the crispiness of the kale and earthy almonds in this dish. It feels Autumn, comforting and luxurious. And even a little healthy. This dish is a lovely, decadent appetiser or even an after dinner nibble. Enjoy with a good glass of red wine and another cheese board fan.

Bon Appetit!

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