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

Serves: 8

Pomegranate molasses is a thick, syrupy pomegranate juice reduction that has a rich, tart flavor with a slightly sweet edge. It can be found in Middle Eastern markets and some gourmet markets. You can substitute Pomegranite juice (like Pom brand).

Prep Time: 15 min
Cook Time: n/a


1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
2 tablespoons mustard
1 tablespoon honey, or more to taste
freshly ground black 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, crumbled (recommended: maytag, danish, cabrales)
freshly ground black pepper



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.

Recipe courtesy Bobby Flay, 2007

CATEGORIES: Apple Dinner Salad View All


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