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Fresh Apple Walnut Pomegranate Salad with Cider Vinaigrette

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A crisp and vibrant fall salad featuring sweet apples, crunchy walnuts, juicy pomegranate seeds, and sharp white cheddar, all tossed in a tangy cider vinaigrette. Ready in 15 minutes, it’s a crowd-pleaser that converts even the biggest salad skeptics.

Ingredients

Scale
  • 6 cups mixed salad greens (baby spinach, arugula, and spring mix)
  • 2 medium Honeycrisp or Fuji apples, cored and thinly sliced into matchsticks
  • ½ cup pomegranate seeds
  • ½ cup walnuts, chopped and toasted
  • ⅓ cup sharp white cheddar cheese, shaved or cubed
  • ¼ cup dried cranberries (optional)
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • Salt and black pepper to taste

Instructions

  1. Toast the walnuts: Place chopped walnuts in a small skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly golden. Transfer to a plate to cool.
  2. Make the vinaigrette: In a mason jar or small bowl, combine apple cider vinegar, olive oil, maple syrup, Dijon mustard, and minced shallot. Add a pinch of salt and black pepper. Shake or whisk vigorously until emulsified (about 30 seconds). Taste and adjust seasoning.
  3. Prep the apples: Core the apples and slice thinly into matchstick-sized pieces. Leave the skin on for color and texture. Toss with a squeeze of lemon juice if desired to prevent browning.
  4. Prep the pomegranate: If using a whole pomegranate, cut in half horizontally. Hold cut-side down over a bowl and whack the back with a wooden spoon to release seeds. Alternatively, use pre-seeded pomegranate.
  5. Assemble the salad: In a large salad bowl, combine mixed greens, sliced apples, pomegranate seeds, toasted walnuts, dried cranberries (if using), and shaved cheddar cheese. Do not add dressing yet.
  6. Dress and toss: When ready to serve, shake or whisk the vinaigrette again. Drizzle about half over the salad and toss gently to coat. Add more dressing as needed until every leaf is lightly coated.
  7. Serve immediately: Enjoy within 30 minutes of dressing for best texture and flavor.

Notes

Toast the walnuts for best flavor. Dress the salad just before serving to keep greens crisp. The vinaigrette can be made ahead and stored in the fridge for up to a week. For meal prep, keep all components separate and assemble when ready to eat.

Nutrition

Keywords: apple walnut pomegranate salad, fall salad, cider vinaigrette, holiday salad, easy salad recipe

Find it online: https://sagestirs.com/fresh-apple-walnut-pomegranate-salad-with-cider-vinaigrette-recipe/