Featuring the classic apple and blue cheese pairing, this flavorful salad with pomegranate is ideal for entertaining or bringing to a fall or winter gathering. It’s simple to prepare and always makes an impression.
This is one of my favorite “impress-your-guests” salads. If you like blue cheese, you’ll love the contrast of sweet apples, crunchy nuts and bright pomegranate arils.
It’s great to bring when someone says “bring a salad” to a potluck — it stands out and people will ask for the recipe (unless they don’t like blue cheese).
This salad is:
- sweet and tangy
- crunchy and tender
- an explosion of complementary flavors
- show-stopping without hours in the kitchen
How to make this easy apple and blue cheese salad with pomegranate
This salad looks elegant but comes together quickly.
Step 1 – Toast the walnuts in a dry pan over medium heat, then transfer them to a plate to cool.
Toasting enhances the walnuts’ flavor so they stand up to the other bold ingredients. If you have pre-toasted walnuts, you can skip this step.
Step 2 – Slice the apple and prepare the greens, pomegranate arils and walnuts. If your pomegranate isn’t already seeded, remove the arils now. Place all salad ingredients except the blue cheese in a large bowl.
Steps 3 & 4 – Make the dressing using:
- extra virgin olive oil
- Dijon mustard
- honey
- apple cider vinegar (or red wine vinegar)
- pomegranate molasses (optional but recommended)
The dressing may taste a little sweet on its own, but once combined with the salad ingredients the balance is excellent. Toss the greens with the dressing, then gently add the crumbled blue cheese—adding it after tossing keeps the pieces intact and pretty.
Tips and tricks to make this apple and blue cheese salad the best ever!
- Make-ahead: Keep the dressing separate until serving. Toss apple slices with lemon juice to prevent browning.
- Pomegranate not in season: Use dried cranberries or cherries—soak them in hot water for 10 minutes, drain and roughly chop.
- Can you skip pomegranate molasses? You can use a simple vinaigrette without it, but pomegranate molasses adds a distinct tangy depth that defines this dressing.
What is pomegranate molasses and where to find it
Pomegranate molasses is reduced pomegranate juice, concentrated into a thick, tangy syrup. It’s common in Persian and Middle Eastern cooking and can be made with or without added sugar.
Look for it in the ethnic or international aisle of supermarkets, Middle Eastern grocery stores, or specialty stores. If you can’t find it locally, you can make it at home by simmering pomegranate juice until it reduces to a syrup.
Pomegranate molasses is versatile beyond this salad. Use a spoonful in dressings, as a glaze for salmon or meats, or drizzled over roasted vegetables and rice.
If you try this salad, please rate the recipe and share how it turned out in the comments.
Apple, Blue Cheese & Pomegranate Salad
Featuring the classic apple and blue cheese combo, this tasty salad is perfect for entertaining or bringing to a fall or winter get-together. It’s easy to make and sure to impress.
Appetizer, Salad, Side Dish
American
#applesalad, #dinnerparty, #entertainingrecipe, #saladrecipe, party
Ingredients
Dressing
- 2 tablespoons pomegranate molasses see notes
- ½ tablespoon honey
- ½ tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or red wine vinegar
- ⅓ cup extra virgin olive oil
- ¼ teaspoon sea salt
Salad
- ½ cup walnuts roughly chopped
- 4 cups mixed greens
- 1 red apple thinly sliced; keeping the skin adds color
- ½ cup pomegranate arils
- ½ cup blue cheese crumbled
Instructions
-
Toast the walnuts in a dry pan over medium heat. Leave them undisturbed for 2–3 minutes, then shake the pan or stir to toast the other side for another 1–2 minutes. Watch closely to avoid burning. Set aside to cool.
-
Make the dressing by whisking together the pomegranate molasses, honey, Dijon, apple cider vinegar, olive oil and salt. Taste and adjust seasoning if needed.
-
In a large bowl or serving platter combine mixed greens, sliced apple, pomegranate arils and cooled walnuts. Drizzle with dressing and toss to coat. Scatter the crumbled blue cheese on top and toss very gently or sprinkle directly on individual plates to keep the cheese intact.
Recipe Notes
Make ahead tips
- Brush or toss sliced apples with lemon juice to prevent browning.
- Store the dressing separately and add it just before serving.
Substitutions
- Use pears instead of apples.
- Substitute pecans for walnuts.
- Any blue-veined cheese works: gorgonzola, roquefort, stilton, etc.
- Use dried cranberries or cherries (soak in hot water for about 5–10 minutes and drain) if pomegranate arils are unavailable.
Pomegranate Molasses
You don’t have to use pomegranate molasses, but it adds a distinctive tangy-sweet depth. If you omit it, use the same dressing ingredients without the molasses for a simpler vinaigrette.
You can buy pomegranate molasses in international grocery aisles or make it at home by reducing pomegranate juice to a syrup.
More blue cheese & pomegranate recipes you’ll love:
- Skinny Blue Cheese Artichoke Dip
- Skinny Cauliflower and Blue Cheese Soup
- Baked Chicken Wings With Pomegranate Glaze
- Quinoa Salad With Spinach And Pomegranate
- Warm Quinoa, Sweet Potato And Kale Salad
UPDATE NOTE: This post was originally published on January 22, 2014 and republished in March 2019 with an updated recipe, new photos and more tips.