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Fall Salad with Nuts and Pomegranates





Yields
Serves 16 to 18



Total Time
45 mins

The pomegranate juice dressing echoes the flavors of cranberry relish.

Fall Salad with Nuts and Pomegranates




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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 140Calories from Fat 71
% Daily Value *
Total Fat 11g17%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 168mg8%
Total Carbohydrate 9.7g4%

Dietary Fiber 1.9g8%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.