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Chopped Apple Salad with Pomegranate Vinaigrette

Photo: Dasha Wright
Prep time 15 mins
Yield Makes 4 servings (serving size: 2 cups salad)
"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."

Ingredients

  • 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

Nutrition Information

  • calories 340
  • fat 24 g
  • satfat 5 g
  • monofat 12 g
  • polyfat 6 g
  • protein 7 g
  • carbohydrate 28 g
  • fiber 7 g
  • cholesterol 11 mg
  • iron 2 mg
  • sodium 446 mg
  • calcium 166 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.