Fall Salad with Nuts and Pomegranates
Serves 16 to 18
The pomegranate juice dressing echoes the flavors of cranberry relish.
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
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.
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
- 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.