Fall Salad with Nuts and Pomegranates |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The pomegranate juice dressing echoes the flavors of cranberry relish. Ingredients:
2 1/4 cups unsweetened pomegranate juice |
3 tablespoons red wine vinegar |
3 tablespoons roasted walnut oil, other nut oil, or extra-virgin olive oil |
1 1/2 teaspoons kosher salt |
1 teaspoon minced fresh thyme leaves |
1/2 teaspoon pepper |
16 ounces salad mix (8 qts. lightly packed), including some arugula and radicchio |
1/3 cup coarsely chopped fresh chives |
1/4 cup coarsely chopped flat-leaf parsley |
2 cups coarsely chopped toasted walnuts |
1 1/2 cups pomegranate seeds |
Directions:
1. Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes. Let cool. Whisk in vinegar, oil, salt, thyme, and pepper.
2. Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).
3. Make ahead: Dressing, up to 1 day, chilled.
4. Note: Nutritional analysis is per serving.
|
|