Sugar free – Gluten free – Vegetarian

Sprouts, apple, pomegranate, walnuts, blue cheese and dill salad



8 min


  • 150 g baby leaf mix
  • 4 red apples
  • 1 pomegranate
  • 60 g walnuts
  • 120 g blue cheese
  • 4 sprigs dill


Wash and drain the baby leaves well. Wash and cut the apples in half slices. Set them aside.

Cut the pomegranates into 4 pieces. Set aside the seeds and discard the skin and white parts.

Place a base of baby leaves on plates. Place 1 apple in half slices on each plate.

Top the salads with some walnuts, crumbled blue cheese and some sprigs of dill.

Note: You can dress the salad with extra virgin olive oil, salt and vinegar or lemon. If you prefer, you can make a vinaigrette of honey, balsamic vinegar, and extra virgin olive oil.