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+ servings

Apple Salad with Apple Cinnamon Vinaigrette

This beautiful salad has a wonderful and surprising mix of flavors. Sweet apples, pomegranates, pumpkin seeds and bleu cheese are beautifully accented with a vinaigrette of apple cider and cinnamon.
Servings: 1 1/3 cups dressing; 4 salads

Ingredients

For the dressing:

  • 1/3 cup apple cider vinegar
  • 1/4 cup apple cider
  • 2 tablespoons real maple syrup
  • 4 teaspoons brown sugar
  • 2 teaspoons honey mustard
  • 1 teaspoon sea salt
  • 1 teaspoon very finely grated onion
  • 1/2 teaspoon cinnamon
  • 1/2 cup neutral salad oil (see Notes)

For the salad:

  • 5-6 ounces (weight) salad greens
  • 1 red apple, cored and julienned (I prefer honey crisp, fuji, or gala)
  • 1/2 cup pomegranate arils
  • 1/2 cup pumpkin seeds
  • blue cheese crumbles
  • prepared orange juice for keeping the julienned apples from turning brown.

Instructions

  • For the Dressing: Whisk together, or whirl in a blender, all ingredients EXCEPT the oil. Slowly drizzle oil into ingredients while whisking briskly or whirling in blender. Cover and allow to sit in refrigerator for at least an hour to let flavors develop. Makes 1 1/3 cups dressing.
  • For the Salad: Toss julienned apples in a little orange juice to keep them from turning brown. Drain well. Divide greens between four salad plates. Top with apples, pomegranate arils, pumpkin seeds, and blue cheese crumbles.
  • Allow each guest to top salad with salad dressing. Store left-over dressing in refrigerator for up to three days.

Notes

Oil: My favorites are walnut oil or grape seed oil. I have also used canola oil, but its flavor is slightly heavier.