Clementine Salad with Spiced Walnuts and Pickled Onions

December offers a small window of opportunity to use pomegranates and clementines, so we created a salad featuring these two seasonal fruits.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 27%
  • Fat: 5.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.5g
  • Protein: 2.9g
  • Carbohydrate: 31.7g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 58mg
  • Calcium: 49mg

Ingredients

  • Onions:
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 cup vertically sliced red onion
  • Dressing:
  • 1 tablespoon orange juice
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • Remaining ingredients:
  • 8 cups gourmet salad greens
  • 2 cups clementine sections (about 6 clementines)
  • 3/4 cup Spiced Walnuts
  • 6 tablespoons pomegranate seeds

Preparation

  1. To prepare onions, combine first 3 ingredients in a small saucepan. Bring to a boil; remove from heat. Reserve 2 tablespoons vinegar mixture. Combine remaining vinegar mixture and onion in a small bowl; cool to room temperature.
  2. To prepare dressing, combine reserved 2 tablespoons vinegar mixture, orange juice, oil, and mustard; stir well with a whisk.
  3. Combine dressing and salad greens in a large bowl; toss well. Divide salad greens mixture evenly among 6 salad plates. Top each with 1/3 cup clementines, about 2 tablespoons onions, 2 tablespoons Spiced Walnuts, and 1 tablespoon pomegranate seeds.
  4. (Totals include Spiced Walnuts)
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