Fall Salad with Nuts and Pomegranates

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

The pomegranate juice dressing echoes the flavors of cranberry relish.

Yield: Serves 16 to 18
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 71%
  • Protein: 2.7g
  • Fat: 11g
  • Saturated fat: 1g
  • Carbohydrate: 9.7g
  • Fiber: 1.9g
  • Sodium: 168mg
  • Cholesterol: 0.0mg

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. 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. 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.
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