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Fall Salad with Nuts and Pomegranates

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total time 45 mins
Yield Serves 16 to 18
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

Nutrition 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

How to Make It

  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.