Winter Pomegranate Salad with Maple Candied Walnuts
My go-to "house" salad. Pairs perfectly with any meal...make it on repeat all winter long!
Foto: Half Baked HarvestIngredients
6 servings
- 2 cups raw walnuts
- 1/3 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch crushed red pepper
- flaky sea salt
- 6 cups mixed greens, I use baby kale and spinach
- 2 cups arugula
- 2 cups POM POMS Fresh Pomegranate Arils
- 1 blood or cara cara orange, sliced ((optional))
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- kosher salt and black pepper
Steps
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper, and salt. Bake for 15-20 minutes, stirring twice throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt. 2. Add the greens to a large salad bowl. Add the POM POMS, oranges (if using), cranberries, goat cheese, and walnuts. Gently toss the salad. 3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!
Nutrition Facts
Macronutrients
Calories589
Source: Half Baked Harvest
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