Winter Pomegranate Salad with Maple Candied Walnuts

Prep Time 15 minutes 

Cook Time 20 minutes 

Total Time 35 minutes 

Servings: 6

Calories Per Serving: 489 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       234 g raw walnuts

·       105 ml pure maple syrup

·       1/4 teaspoon ground cinnamon

·       1 pinch crushed red pepper

·       Flaky sea salt

·       240 g mixed greens, I use baby kale and spinach

·       40 g rocket

·       564 g fresh pomegranate arils

·       1 blood or cara cara orange, sliced (optional)

·       60 g dried cranberries

·       115 g crumbled goat cheese

BALSAMIC FIG DRESSING

·       72 g extra virgin olive oil

·       63 ml balsamic vinegar

·       1 tablespoon fig preserves

·       Kosher salt and black pepper

Instructions

1. Preheat the oven to 190C. 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 arils, 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!