Dinner

Apple, Blue Cheese & Pomegranate Salad Recipe

ByMaya bella February 7, 2026February 7, 2026

Introduction

This Apple, Blue Cheese & Pomegranate Salad is a vibrant mix of sweet, tangy, and savory flavors. Crisp apples, juicy pomegranate arils, and creamy blue cheese come together with toasted walnuts and a zesty dressing for a refreshing and elegant dish perfect for any season.

A white bowl filled with a fresh salad showing multiple layers: the bottom layer is dark and green leafy spinach and beet greens, followed by a layer of thin light red apple slices evenly spread out. Scattered on top are small bright red pomegranate seeds and chunks of white and blue-veined cheese, adding texture. There are also pieces of light brown walnuts mixed within the leaves. The bowl sits on a white marbled surface, with a blurred red apple, a honey dipper with honey, and some pomegranate seeds in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons pomegranate molasses
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1 tablespoon apple cider vinegar (or red wine vinegar)
1/3 cup extra virgin olive oil
1/4 teaspoon sea salt
1/2 cup walnuts (roughly chopped)
4 cups mixed greens
1 red apple (thinly sliced, skin on for color)
1/2 cup pomegranate arils
1/2 cup blue cheese (crumbled)

Instructions

Step 1: Toast the walnuts by placing them in a small pan over medium heat. Leave them undisturbed for 2–3 minutes, then shake the pan to toast the other side for another 1–2 minutes. Watch carefully to avoid burning. Set aside to cool.
Step 2: Prepare the dressing by combining pomegranate molasses, honey, Dijon mustard, apple cider vinegar, olive oil, and sea salt in a small bowl. Whisk or stir until well combined and set aside.
Step 3: In a large bowl or serving plate, combine mixed greens, sliced apples, pomegranate arils, and toasted walnuts. Pour the dressing over and toss gently to coat.
Step 4: Sprinkle crumbled blue cheese on top and toss delicately to avoid crushing the cheese. Alternatively, sprinkle the blue cheese directly over individual plates before serving.

Tips & Variations

Substitute walnuts with pecans or toasted almonds for a different crunch.
Use feta cheese instead of blue cheese for a milder flavor.
For extra sweetness, add a handful of dried cranberries or raisins.
If pomegranate molasses isn’t available, use a mix of balsamic vinegar and a small amount of honey to mimic the flavor.

Storage

Store leftover salad components separately in airtight containers. The dressing can be refrigerated for up to one week. Toss the salad just before serving to keep the greens crisp. Leftover mixed salad with dressing is best eaten within a few hours refrigerated. If needed, gently re-toss before serving.

How to Serve

In a white bowl on a white marbled surface, a fresh salad is shown with multiple layers. The bottom layer consists of mixed green and purple leafy vegetables with a glossy texture. The middle layer has thin, pale cream-colored apple slices arranged evenly across the leaves. Scattered on top are small clusters of crumbly blue cheese with a white and blue marbled appearance. Bright red pomegranate seeds are sprinkled throughout the salad, adding pops of color and some walnut pieces add texture, golden brown and chunky. To the side, a wooden honey dipper rests near a white bowl filled with golden honey, with a few pomegranate seeds spread around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the dressing and toast the walnuts in advance, but combine the salad ingredients just before serving to keep everything fresh and crunchy.

What can I use if I don’t have pomegranate molasses?

You can substitute with a blend of balsamic vinegar and honey for a similar sweet-tart flavor, although the unique taste of pomegranate molasses is hard to replicate exactly.