Pomegranate Avocado Salad with Candied Walnuts
Ingredients
The salad
-
1½
cups
raw walnuts
-
⅓
cup
real maple syrup
-
½
teaspoon
cayenne pepper
-
6
cups
mustard greens or mixed greens
-
2
cups
baby arugula
-
2
persimmons, thinly sliced
-
1
avocado, sliced
-
arils from 1-2
pomegranates
-
6
ounces
blue cheese, crumbled (or goat cheese or feta)
Pomegranate Vinaigrette
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
balsamic vinegar or red wine vinegar
-
2
tablespoons
pomegranate juice
-
2
teaspoons
orange zest
-
to taste
kosher salt and pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Toss the walnuts with maple syrup, cayenne, and a pinch of salt, then spread on the baking sheet.
- Bake for 15-20 minutes, stirring occasionally, until toasted and golden. Allow to cool.
- In a large bowl, combine the greens, persimmons, avocado, pomegranate arils, walnuts, and blue cheese, and toss gently.
- For the vinaigrette, whisk together olive oil, vinegar, pomegranate juice, orange zest, and season with salt and pepper.
- Drizzle the vinaigrette over the salad or serve it on the side.
Nutrition Facts (estimated)
Servings
6
Calories
535
Total fat
40g
Total carbohydrates
40g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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