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.
Ingredients
- 1 ½ cupsraw walnuts
- ⅓ cupreal maple syrup
- ½ teaspooncayenne pepper
- 6 cupsmustard greens or mixed greens
- 2 cupsbaby arugula
- 2persimmons, thinly sliced
- 1avocado, sliced
- 1arils from pomegranates
- 6 ouncesblue cheese, crumbed ((or goat cheese or feta))
- ⅓ cupextra virgin olive oil
- 2 tablespoonsbalsamic vinegar or red wine vinegar
- 2 tablespoonspomegranate juice
- 2 teaspoonsorange zest
- kosher salt and pepper to taste
Directions
- 1
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!