December 22, 2023

I love a crisp salad prepared with such bitter greens as radicchio, endive, and escarole. Add some crunchy, sweet apples, tart pomegranate arils, toasted almonds, and tasty blue cheese crumbles, and you have a salad worthy of any holiday celebration. I had a little trouble finding escarole, but after searching three stores, I finally found it. The white radicchio in my salad, Castelfranco radicchio, was gifted to me by the chef at my husband’s new restaurant. Although it is lovely, it isn’t necessary, and any variety of greens will work well in this crunchy, colorful salad.

Although you can use any greens that you prefer, if you are not a fan of bitter greens, then arugula or even spinach would also work. Any variety of crisp apples or pears works well in this salad, and you can use your choice of nuts. Pistachios, walnuts, or even glazed pecans would be great options. If you do not like blue cheese, you could substitute goat cheese crumbles or feta cheese. I have made this salad in the past served with crisp pancetta on top as well which was delicious.

I found a trick that works well to keep cut apples or pears from discoloring. Just mix 1 Teaspoon of salt with a cup of cold water and stir until mixed. Soak the cut fruit for ten minutes in the salt water before using.

The bitter greens call for a vibrant dressing, so I used my favorite Dijon vinaigrette that you can prepare quickly. The salad can be assembled a couple of hours before you serve it, but keep it refrigerated and do not dress it until needed. This salad has everything I require, including color, crunch, and, most importantly, flavor!

Buon Appetito!
Deborah Mele


  • 10 Cups Bitter Greens (See Notes Above – I Used Two Types Of Radicchio, Escarole, & Endive)
  • Three Apples, Quartered, Cored & Cut Into Thin Slices
  • 1 Cup Pomegranate Arils
  • 1 Cup Nuts Of Choice (See Notes Above)
  • 1 Cup Blue Cheese Crumbles


  • 1/4 Cup Red Wine Vinegar
  • 1 Tablespoon Dijon Vinegar
  • 1 1/2 Tablespoon Honey
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt & Pepper To Taste


  1. Place all the dressing ingredients in a small bowl, and whisk until blended.
  2. Set aside until needed.
  3. Put 2 teaspoons of salt into a bowl along with two cups of water.
  4. Prepare the apples then soak in the salt water for ten minutes.
  5. Drain.
  6. Put the greens in a bowl, whisk the dressing again, and add half the dressing to the greens.
  7. Toss well, and then add just enough extra dressing to lightly coat the greens.
  8. Top the salad with the apples, pomegranate arils, nuts, and cheese crumbles.
  9. Gently toss and serve immediately.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 551Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 17mgSodium: 486mgCarbohydrates: 41gFiber: 17gSugar: 16gProtein: 19g

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