Winter Pomegranate Salad with Maple Candied Walnuts

Winter Pomegranate Salad with Maple Candied Walnuts

Source: halfbakedharvest.com

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 

Instructions

• 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!