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

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 | Bio & Top Recipes

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

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

Steps:

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
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.

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

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

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 Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
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 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 and toss to coat. Season with salt and pepper to taste.
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.

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.

APPLE, BLUE CHEESE AND WALNUT SALAD

Apple, Blue Cheese and Walnut Salad image

Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 10

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg

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