Fall Salad with Nuts and Pomegranates
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
The pomegranate juice dressing echoes the flavors of cranberry relish.
How to Make It
Step 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.
Step 2
2
Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).
Step 3
3
Make ahead: Dressing, up to 1 day, chilled.
Step 4
4
Note: Nutritional analysis is per serving.
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
Directions
Step 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.
Step 2
2
Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).
Step 3
3
Make ahead: Dressing, up to 1 day, chilled.
Step 4
4
Note: Nutritional analysis is per serving.
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