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5 from 1 vote

Pomegranate Apple Walnut Salad

I love my Bon Appétit magazines and this has been adapted from Bon Appétit, January 2012
Prep Time25 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: Pomegranate Apple Walnut Salad, Shallot Vinaigrette
Servings: 8 serivngs
Author: Anna



  • 2 large heads of butter lettuce, cored, washed and torn into pieces
  • 1 ½ cups glazed walnuts, the easy way is to buy them already glazed!
  • 1 cup pomegranate seeds
  • 1 Honeycrisp or Fuji apple
  • 1 recipe Honey Shallot Vinaigrette, see below
  • ¼ cup loosely packed tarragon leaves
  • 2 ounces crumbled Stilton or Maytag blue cheese, about ½ cup
  • Sea salt and freshly ground black pepper, if desired


  • 2 Tablespoons cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard, We like Sir Kensington's here at Great Eight Friends!
  • cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper



  • Place the torn lettuce leaves in a large bowl.
  • Core and cut the apples into bite sized chunks OR see *Gr8 Serving Tip.
  • To the lettuce add the walnuts, pomegranate seeds and apples, see *Gr8 Serving Tip.
  • Start with adding half of the dressing and toss to coat, add more dressing as needed to fully coat the salad.
  • Add the tarragon leaves and cheese, toss until the ingredients are well distributed. (I leave the cheese off the salad and pass it in a small bowl if I am serving guests who may not like blue cheese...like my son!)
  • Salt and pepper to taste.


  • In a small bowl whisk together the vinegar, honey, shallot and mustard.
  • While whisking, gradually add the oil and whisk until well combined.
  • Season to taste with the salt and pepper.


Gr8 Tip:

You can also put the ingredients into a jar, seal and shake until fully incorporated.

Gr8 Serving Tip:

If you are plating the salads individually (for a romantic dinner for two, maybe), slice the apples just before serving and fan them out on the side of the salad. This makes a pretty presentation!

Gr8 Do-Ahead Tip:

The dressing can be made up to 3 days in advance. Keep refrigerated in a sealed container. Bring to room temperature when ready to use.
Tried this recipe?Mention @Great8Friends or tag #gr8food!