Chopped Apple Salad with Pomegranate Vinaigrette

Chopped Apple Salad with Pomegranate Vinaigrette Photo: Dasha Wright


  • 2 tablespoons pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
  • 2 ounces baby spinach
  • 1 large head endive, halved crosswise in thin slices
  • 1/3 cup coarsely chopped walnuts, toasted
  • 2 ounces Maytag blue cheese, crumbled


1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.

2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

  • Prep Time:

  • "If you aren't a fan of blue cheese," Flay says, "try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates."
  • Yield: Makes 4 servings (serving size: 2 cups salad)

Nutritional Information

Calories per serving: 340
Fat per serving: 24g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 12g
Polyunsaturated fat per serving: 6g
Protein per serving: 7g
Carbohydrate per serving: 28g
Fiber per serving: 7g
Cholesterol per serving: 11mg
Iron per serving: 2mg
Sodium per serving: 446mg
Calcium per serving: 166mg

Good to Know

Shrimp, spinach, and walnuts are all high in protein and omega 3 fatty acids, as well as other vitamins and nutrients.



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