This pomegranate salad combines sweet candied walnuts, salty feta cheese, and a dressing to marry all of the flavours. The flavour combination will delight both your taste buds and dinner guests!
Pomegranates are one of my favorite in season winter foods! Most other berries are out of season, and along comes the pomegranate with its bright red seeds bursting with flavour. This year, we wanted something a bit different to plate with our Christmas dinner. Enter this delightful salad. The salty feta contrasts the candied walnuts perfectly. Add in a quick dressing with the perfect acid to bring together all of the flavors.
Why you should make this Pomegranate Salad with Candied Walnuts
Not only does it look aesthetically pleasing, it tastes great, too! The candied walnuts are very easy to make in a frying pan on the stove. If you don’t have time to make them, feel free to just throw in regular walnuts. This salad can be prepared ahead of time. If you are planning to make it for dinner guests, you can have everything prepared prior to!
Substitutions
- Any dark leafy green will work, although kale provides a bit more texture and bite. You don’t need to let any other green marinate with the dressing.
- The nuts: you can use pecans or even almonds, pistachios or cashews for the nuts.
- The cheese: try goat cheese, shredded parmesan, or vegan feta!
- No time to make dressing? Use any store bought. Our house is partial to Little Creek Dressing.
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
Put the sliced onions in a small bowl with water. Let sit for 5-10 minutes.
If you have a whole pomegranate, cut and deseed.
Make the dressing. In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.
Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat.
Just before serving, sprinkle with the toasted pecans, pomegranate seeds, and feta. Toss lightly and serve.
Ingredients
Directions
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
Put the sliced onions in a small bowl with water. Let sit for 5-10 minutes.
If you have a whole pomegranate, cut and deseed.
Make the dressing. In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.
Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat.
Just before serving, sprinkle with the toasted pecans, pomegranate seeds, and feta. Toss lightly and serve.
