Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

  • Yield 6 to 8 servings


Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon (heaping) Dijon mustard
1 tablespoon honey, or more to taste
Salt and freshly ground pepper
3/4 cup extra-virgin olive oil
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, crumbles (recommended: Maytag, Danish, Cabreles)
Salt and fresh ground pepper


  1. 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.
  2. 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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