Pomegranate Avocado Salad with Candied Walnuts
The thing I love most about this salad is the use of my favorite seasonal fruits, pomegranates and persimmons, creamy avocado, sweet and spicy walnuts, and my favorite blue cheese. It's a simple salad, but it is also full of bold flavors and so many textures.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 1/2 teaspoon cayenne pepper
- 1/3 cup extra virgin olive oil
- 1 avocado sliced
- 1/3 cup real maple syrup
- kosher salt and pepper to taste
- 2 teaspoons orange zest
- 2 cups baby arugula
- 2 tablespoons pomegranate juice
- 1 1/2 cups raw walnuts
- 6 cups mustard greens or mixed greens
- 2 persimmons thinly sliced
- arils from 1-2 pomegranates
- 6 ounces blue cheese crumbed ((or goat cheese or feta))
- 2 tablespoons balsamic vinegar or red wine vinegar
- Carbohydrate 116.197422248799 g
- Cholesterol 127.57285395 mg
- Fat 191.739543496103 g
- Fiber 22.5269244150722 g
- Protein 59.9843651603605 g
- Saturated Fat 48.2281930592518 g
- Serving Size 1 1 recipe (738g)
- Sodium 2413.18433347389 mg
- Sugar 93.6704978337266 g
- Trans Fat 9.19427228005814 g
- Calories 2326 calories
1. Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.2. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.3. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt an pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
