Chopped Apple Salad with Pomegranate Vinaigrette

Photo: Dasha Wright
"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."


Makes 4 servings (serving size: 2 cups salad)

Recipe Time

Prep: 15 Minutes

Nutritional 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


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.


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

Bobby Flay,


January 2011