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Winter pomegranate salad with maple candied walnuts

Verdict: Pretty good, but a fair bit of work.

Serves 6 · Source: Half Baked Harvest's winter salad with maple candied walnuts and balsamic fig dressing

Ingredients

Maple candied walnuts
  • 2 cups raw walnuts
  • 1/3 cup maple syrup
  • ¼ tsp ground cinnamon
  • 1 pinch crushed red pepper
  • Flaky sea salt
Balsamic fig vinaigrette
  • 1/3 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp fig preserves
  • 1 pinch each kosher salt and black pepper
Salad
  • 6 cups mixed greens (baby kale and spinach)
  • 2 cups baby arugula
  • 2 cups pomegranate arils
  • ½ cup dried cranberries
  • ½ cup crumbled goat cheese

Method

  1. Walnuts: heat the oven to 375°F and line a baking sheet with parchment. Toss 2 cups walnuts with 1/3 cup maple syrup, ¼ tsp cinnamon and a pinch of red pepper. Spread in a single layer and bake 15 to 20 minutes, stirring twice, until toasted and caramelized. Sprinkle with flaky salt straight away. Cool completely; they crisp as they cool.
  2. Vinaigrette: shake 1/3 cup olive oil, ¼ cup balsamic, 1 tbsp fig preserves and a pinch each of salt and pepper in a jar until emulsified.
  3. Just before serving, toss the 6 cups greens and 2 cups arugula with about three-quarters of the vinaigrette. Top with 2 cups arils, ½ cup cranberries, ½ cup goat cheese and the walnuts. Drizzle on the rest.

Notes

  • To spread the work, make the walnuts and vinaigrette days ahead. The walnuts keep airtight at room temperature and the vinaigrette keeps a week in the fridge.
  • Trader Joe's sells pomegranate arils ready to use.