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

Total Time:
30 min
Prep:
30 min

Yield:
6 to 8 servings
Level:
Easy

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

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

Pomegranate 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. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.


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