Fall Salad with Nuts and Pomegranates

Fall Salad with Nuts and Pomegranates Recipe
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
The pomegranate juice dressing echoes the flavors of cranberry relish.

Yield:

Serves 16 to 18
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 140
Caloriesfromfat 71 %
Protein 2.7 g
Fat 11 g
Satfat 1 g
Carbohydrate 9.7 g
Fiber 1.9 g
Sodium 168 mg
Cholesterol 0.0 mg

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

Preparation

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).

Make ahead: Dressing, up to 1 day, chilled.

Note: Nutritional analysis is per serving.