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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Winter Pomegranate Salad with Maple Candied Walnuts Recipe

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This recipe for Winter Pomegranate Salad with Maple Candied Walnuts is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Balsamic Fig Dressing

▢ 1/3 cup extra virgin olive oil
▢ 1/4 cup balsamic vinegar
▢ 1 tablespoon fig preserves
▢ kosher salt and black pepper
Directions:
Directions:
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!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 min

 

 

 

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