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Winter Pomegranate Salad w/ Maple Candied Walnuts

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Winter Pomegranate Salad w/ Maple Candied Walnuts

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Salad
Cuisine American

Ingredients
  

  • 2/3 cup raw walnuts
  • 1/3 cup pure maple syrup
  • 1/4 tsp ground cinnamon
  • 1 pinch crushed red pepper
  • flaky sea salt
  • 6 cups mixed greens baby spinach and kale
  • 2 cups arugula
  • 2 cups pomegranate seeds
  • 1 blood orange or cara cara orange , sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese

Balsamic Fig Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp fig preserves or any preserves
  • kosher salt and black pepper

Instructions
 

  • Step 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.
    Step 2
    Add the greens to a large salad bowl. Add the pomegranate seeds, oranges, cranberries, goat cheese, and walnuts. Gently toss the salad.
    Step 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!
Keyword pomgeranate, Salad, walnuts, winter
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