Fall Salad with Nuts and Pomegranates Recipe Print Page

Photo by: Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

Fall Salad with Nuts and Pomegranates

The pomegranate juice dressing echoes the flavors of cranberry relish.

Sunset NOVEMBER 2010

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

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.

Amount per serving

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