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

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 servings
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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

Directions

  1. 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:

  1. 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.