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

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice

2 ounces baby spinach

2 large heads Belgian endive, thinly sliced crosswise

1 1/2 cups walnuts, toasted and coarsely chopped

1/2 pound blue cheese (such as Maytag), crumbled (2 cups)

1 cup Pomegranate Vinaigrette (see below)

Kosher salt and freshly ground pepper

Pomegranate Vinaigrette:

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon dijon mustard

1 tablespoon honey, or more to taste

Kosher salt and freshly ground pepper

2/3 cup extra-virgin olive oil


  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.

Pomegranate Vinaigrette:

  1. Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
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