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Bobby Flay’s Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate

While you can’t go wrong eating your apples whole, Bobby Flay prefers to add them to his favorite winter salad. It’s simple enough to serve during the week but tasty enough for your next holiday gathering. For this salad, it’s all about a variety of flavors and textures thanks to bitter endive, crunchy walnuts, a sweet pomegranate vinaigrette, tangy blue cheese, and of course, sweet, crunchy apples.

Watch now for the full recipe:

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Bobby Flay’s Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate

  • Author: Misfits Market



Pomegranate Vinaigrette

Apple Salad


  1. Whisk together the pomegranate molasses, honey, mustard, vinegar, salt, and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Set aside. If not using right away, vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
  2. Combine the apples, spinach, endive, pomegranate arils, walnuts, and blue cheese in a large bowl, season with salt and pepper, and gently toss to combine.  Add the vinaigrette around the perimeter of the bowl and gently push salad into dressing to lightly coat.  Transfer to a large shallow bowl or platter to serve.