Winter Pomegranate Salad with Maple Candied Walnuts
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
3.95 out of 5 stars
(1.26k)
Ingredients
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
How would you rate this recipe?
Preparation
Step 1
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!
Step 2
Save recipe for the next time?
