Best 2 Chopped Apple Salad With Toasted Walnuts Blue Cheese And Pomegranate Vinaigrette Recipes

A chopped apple salad with toasted walnuts, blue cheese crumbles, and a vibrant pomegranate vinaigrette is a delightful and wholesome dish that offers a captivating blend of flavors and textures. The sweet and crisp apples provide a refreshing crunch, while the toasted walnuts add a nutty richness and texture. The blue cheese contributes tangy and creamy notes, creating a harmonious balance. The crowning glory of this salad is the homemade pomegranate vinaigrette, which infuses the dish with a vibrant crimson hue and a blend of sweet, tangy, and slightly tart flavors.

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CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

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

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads endive, thinly sliced crosswise
1 1/2 cups toasted coarsely chopped walnuts
3/4 pound Napa valley blue cheese, crumbled
Pomegranate Vinaigrette, recipe follows
Salt and freshly ground black pepper
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt and freshly ground black pepper
2/3 cup extra-virgin olive oil

Steps:

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

CHOPPED APPLE SALAD

Chopped Apple Salad image

Categories Salad Apple

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1 1/2 cups coarsely chopped walnuts, toasted (see page 250)
1/2 pound blue cheese such as Maytag, crumbled (2 cups)
Pomegranate Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
Pomegranate Vinaigrette
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
2/3 cup extra virgin olive oil
(makes about 1 cup)

Steps:

Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette
Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Tips:

Use a variety of apples. Different apples offer different flavors and textures, so using a mix will create a more interesting salad.
Toast the walnuts. Toasting the walnuts enhances their flavor and makes them more crunchy.
Use a good quality blue cheese. Blue cheese can be salty and strong, so it's important to use a good quality cheese that has a complex flavor.
Make the pomegranate vinaigrette ahead of time. The vinaigrette will keep in the refrigerator for up to 2 weeks, so you can make it ahead of time and have it on hand for when you're ready to make the salad.
Serve the salad immediately. The apples will start to brown if they sit in the dressing for too long, so it's best to serve the salad immediately after making it.

Conclusion:

Chopped apple salad with toasted walnuts, blue cheese, and pomegranate vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The combination of sweet apples, crunchy walnuts, salty blue cheese, and tangy pomegranate vinaigrette is sure to please everyone at your table. This salad is also very easy to make, so it's a great option for busy weeknights.