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."

Yield: Makes 4 servings (serving size: 2 cups salad)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
  2. 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.
Note:

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.

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