Name: Chopped Apple Salad with Pomegranate Vinaigrette Vegan and Gluten-Free
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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)

The best Chopped Apple Salad with Pomegranate Vinaigrette Vegan and Gluten-Free recipe

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It’s been years since I’ve had it, but I think I got pretty close to recreating The Cheesecake Factory’s signature salad!

Chopped Apple Salad with Pomegranate Vinaigrette, a knock off recipe from The Cheesecake Factory!

Pomegranate juice is slowly boiled down to make a sweet molasses for the vinaigrette. Chopped apples, crunchy red cabbage, fresh cucumbers, sweet beets, bite-sized green beans and crisp romaine make up salad along with some sharp white cheddar chunks and chilled edamame for protein…a perfectly balanced plate

This festive fall salad is bursting with antioxidants, just check out all those deep purple and bright green colors!

Perfect as a healthy meal on it’s own or can be served along with your fall favorites!

Chopped Apple Salad with Pomegranate Vinaigrette Vegan and Gluten-Free

The best Chopped Apple Salad with Pomegranate Vinaigrette Vegan and Gluten-Free recipe

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Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Main Course, Salad, Side Dish

Cuisine: Gluten Free, Mediterranean, Vegan

Servings:

Calories: 326kcal

Cost: 10

Ingredients

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

Instructions

To make the Pomegranate Molasses:
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)
To make Vinaigrette:
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.
To make Salad:
Add all ingredients into a large bowl, drizzle with vinaigrette.
Enjoy 🙂

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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