Chopped apple salad with toasted walnuts, blue cheese and pomegranate vinaigrette

  • Preparation Time15 mins
  • Serves8
  • DifficultyEasy

For the pomegranate vinaigrette

60ml pomegranate treacle
2 tbsps red wine vinegar
1 heaping tbsp Dijon mustard
1 tbsp honey, or more to taste
Freshly ground black pepper
180ml extra-virgin olive oil

For the salad

6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
300g baby spinach
2 heads chicory, thinly sliced
90g toasted coarsely chopped walnuts
350g blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Freshly ground black pepper
For the vinaigrette:

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

For the salad:

Combine the apples, spinach, chicory, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

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