Chopped Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate Vinaigrette Recipe

Chopped Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate Vinaigrette

• Difficulty: Easy
• Servings: 6 to 8
• Nutritional Information (per serving, 1 of 8 servings):
• Calories: 568
• Total Fat: 45 g
• Saturated Fat: 12 g
• Carbohydrates: 33 g
• Dietary Fiber: 6 g
• Sugar: 23 g
• Protein: 13 g
• Cholesterol: 32 mg
• Sodium: 607 mg
• Preparation Time: 30 minutes
• Total Time: 30 minutes

Salad Ingredients:

• 6 apples (a mix of Granny Smith, Gala, Fuji, or your favorites), unpeeled, cored, and diced into 1/2-inch pieces
• 2 ounces baby spinach
• 2 large heads of endive, thinly sliced crosswise
• 1 1/2 cups toasted walnuts, roughly chopped
• 3/4 pound creamy Napa Valley blue cheese, crumbled
• Pomegranate Vinaigrette (recipe below)
• Salt and freshly ground black pepper to taste

Pomegranate Vinaigrette Ingredients:

• 3 tablespoons pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, adjust to taste
• Salt and freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Instructions:

1. In a large bowl, gently toss the diced apples, baby spinach, sliced endive, toasted walnuts, and crumbled blue cheese for a burst of crunchy, creamy delight.
2. Drizzle with the vibrant Pomegranate Vinaigrette and toss lightly to coat. Season with salt and pepper to your likingready to wow your guests in minutes!

To Make the Pomegranate Vinaigrette:

1. In a medium bowl, whisk pomegranate molasses, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth and tantalizing.
2. Slowly whisk in extra-virgin olive oil to create a silky, emulsified dressing that elevates every bite.
3. Refrigerate in a sealed container for up to 2 daysperfect for meal prep or spontaneous salad cravings!