Chopped Apple Salad with Pomegranate Vinaigrette
"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."
More From Health
- Calories: 340
- Fat: 24g
- Saturated fat: 5g
- Monounsaturated fat: 12g
- Polyunsaturated fat: 6g
- Protein: 7g
- Carbohydrate: 28g
- Fiber: 7g
- Cholesterol: 11mg
- Iron: 2mg
- Sodium: 446mg
- Calcium: 166mg
- 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 www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note