Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Pomegranate Vinaigrette:
  • 1/4 cup pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon honey, or more to taste
  • Salt
  • Freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • Salad:
  • 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
  • 2 cups baby spinach
  • 2 heads endive, thinly sliced
  • 1 cup toasted coarsely chopped walnuts
  • 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
  • Salt
  • Freshly ground black pepper
  • For the vinaigrette:
Directions
For the vinaigrette:

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the salad:

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.


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    This recipe is featured in:

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