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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

0 servings

Serving size

Amount per serving
Calories140
% Daily Value *
Total Fat 11g15%

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

Dietary Fiber 1.9g7%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.