chopped apple salad with pomegranate vinaigrette
Recipe type: Main
Serves: 4-6
  • For the Pomegranate Molasses:
  • 1 cup pomegranate juice
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • For the Vinaigrette:
  • ¼ cup pomegranate molasses
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon dijon mustard
  • ½ cup extra virgin olive oil
  • sea salt and pepper to taste
  • For the Chopped Salad:
  • 1 cup green beans, cut into bite-sized pieces (quickly blanched and cooled)
  • ½ cup cucumber, peeled and chopped
  • ½ cup cooked beets, chopped (roast on own or buy pre-cooked and refrigerated such as "Love Beets")
  • 1 apple, chopped
  • ¼ cup purple cabbage, finely chopped
  • ½ cup shelled edamame, steamed and cooled
  • 1 head romaine lettuce, chopped
  • ½ cup white cheddar cheese, cubed
  1. To make the Pomegranate Molasses:
  2. Whisk all ingredients together in a small saucepan and simmer over medium-low heat until reduced to a fourth, stirring occasionally. (~1/4 cup should be remaining)
  3. To make Vinaigrette:
  4. Combine pomegranate molasses, apple cider vinegar and dijon mustard in a small bowl. Slowly whisk in olive oil until emulsified. Add sea salt and pepper to taste.
  5. To make Salad:
  6. Add all ingredients into a large bowl, drizzle with vinaigrette and enjoy!
Recipe by BeginWithin Nutrition at
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