Green lettuce with apples, candied walnuts and pomegranate seeds

4 servings
30 min
Delicious Honeycrisp apples, candied walnuts and pomegranate seeds make this a fabulous fall salad. This recipe is adapted from The Dandelion, a restaurant in Philadelphia


Number of serving: 4

For the vinaigrette:

1 tablespoons cider vinegar

1 tablespoon honey

1 tablespoon finely chopped shallot

1 1/2 teaspoon Dijon mustard

1/3 cup very mild olive oil, such as Filippo Berio Extra Light Olive Oil

Kosher Salt and fresh ground pepper to taste

For salad:

1 head of green leaf lettuce, or butter or Boston lettuce, gently torn

1 Honeycrisp apple, cut in half, sliced thinly

1 cup pomegranate seeds (about 1 pomegranate)

1/2 cup crumbles blue cheese

For candied walnuts: (Or use store bought)

1 small package chopped walnuts (about 2 onces)

1/3 cup sugar or light brown sugar


  • Whisk first four ingredients together in a small bowl. Gradually pour oil and whisk together to combine. Use can use a small blender or Cuisinart. Season with salt and pepper to your taste.
  • For candied walnuts, toast walnuts on a baking sheet for 5 to 7 minutes at 350. Remove from oven.

    Heat sugar in a pan until it begins to melt. I used light brown sugar and it took several minutes before the sugar began to melt. When it does, add the walnuts and toss to coat with the sugar. Add a pinch or two of salt. Let cool on baking sheet.
  • Combine the lettuce, apples, and walnuts. Toss with dressing, you may not need all of it. Garnish with pomegranate seeds and blue cheese.


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