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.
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Bobby Flay’s Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate
Ingredients
Scale
Pomegranate Vinaigrette
- 3 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- Salt
- Freshly ground black pepper
- 2/3 cup extra virgin olive oil
Apple Salad
- 4 apples, like Granny Smith apples, Gala apples, and/or Fuji apples, cored and sliced into thin half-moons
- 2 ounces baby spinach
- 1 large head endive, thinly sliced crosswise
- Arils from 1 pomegranate
- 1 1/2 cups walnuts, toasted and coarsely chopped
- 3/4 pound blue cheese, crumbled
- Salt
- Freshly ground black pepper
Instructions
- 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.
- 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.