- Author: Sybil Schooler
Candied Walnut Pomegranate Salad
This recipe has been one of my silver linings during COVID-19. To make the best of a frustrating situation, I started taking more time to research and prepare new recipes. Many were rich-in-flavor comfort foods that were time-consuming to prepare. I love this recipe because it is easy to make and tastes great! This recipe is a slight variation of Winter Salad from “Half Baked Harvest,” by Tieghan Gerard.
- Preparation Time: 00:15
- Cook Time: 00:30
- Cuisine: American
- Candied Walnut Ingredients:
- 2 cups raw walnuts
- 1/3 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch crushed red pepper
- Flaky sea salt, to taste
- Salad Ingredients:
- 6 cups mixed greens (I use baby kale, spinach and arugula)
- 2 cups fresh pomegranate arils
- 1 ruby red grapefruit, sliced and peel removed
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- Balsamic Fig Dressing Ingredients:
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- Kosher salt and black pepper, to taste
- 1Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- 2Toss walnuts, maple syrup, cinnamon, crushed red pepper and salt in a bowl until walnuts are coated. Place walnuts on the parchment-covered cookie sheet in the oven. Bake for 15 -20 minutes. Stir nuts once or twice while cooking. Remove walnuts from the oven when toasted. Spread walnuts onto another piece of parchment paper to cool. Sprinkle with flaky salt.
- 3Toss greens to blend and spread on a large platter or salad bowl. Add the pomegranate arils, grapefruit, cranberries, goat cheese and walnuts.
- 4To make the dressing, combine all ingredients in a glass jar and shake well. Just before serving, drizzle the dressing over the salad.