The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts

The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts
COMMENTS
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    [ID] => 6704
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    [post_date] => 2014-11-24 12:51:30
    [post_date_gmt] => 2014-11-24 18:51:30
    [post_content] => 
    [post_title] => The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts
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    [post_status] => publish
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    [post_name] => perfect-side-salad-fennel-pomegranate-maple-roasted-walnuts
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    [post_modified] => 2016-02-12 17:24:35
    [post_modified_gmt] => 2016-02-12 23:24:35
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6704
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11.24
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TOTAL TIME :
8servings
INGREDIENTS
  • Salad
  • 1 cup raw walnuts
  • 1 tablespoon maple syrup
  • 1 pinch cayenne pepper
  • 12 ounces organic mixed greens or arugula 2 bags
  • 1/2 cup pomegranate de-seeded or 1/2 cup pomegranate seeds
  • 1 head fennel approx. 8 ounces cleaned and thinly sliced
  • 3 tablespoons Optional: white sesame seeds ground briefly in a coffee grinder
  • Avocado Oil Vinaigrette to taste
  • Avocado Oil Vinaigrette
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt or more to taste
  • 1/3 cup white balsamic vinegar
  • 1 teaspoon raw honey
  • 1/4 cup avocado oil
DIRECTIONS
Salad
  1. Preheat oven to 400 and add walnuts to a baking sheet.
  2. Roast walnuts for 10-12 minutes or until fragrant and slightly darker in color.
  3. Remove from oven and place walnuts in a heat-proof bowl.
  4. Toss with maple syrup and cayenne and spread back onto baking sheet to cool.
  5. In a large salad bowl, combine maple roasted walnuts, pomegranate seeds, lettuce and sesame seeds (if using). Add Avocado Oil Vinaigrette to taste and serve.
Avocado Oil Vinaigrette
  1. Combine all ingredients in a blender and puree until smooth.
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