Chai Pumpkin Pie with Maple Whipped Cream.
Everyone, meet my go-to holiday salad, the Pomegranate Avocado Salad with Candied Walnuts.
To be honest, salads can often bore me, I mean, I love them, but I find most to be lacking in flavor and heartiness. With every new season, I like to create a salad or two that’s anything but boring and all things delicious. I think that fall is my very favorite salad season. I know summer is full of produce, but fall has pomegranates and persimmons and they are two fruits I love adding to salads.
This pretty salad is my Thanksgiving salad, and it basically includes all the things I love…and is healthy too!
It’s a combo of mixed salad greens, spicy maple candied walnuts, sweet persimmons, avocado, pomegranate, blue cheese, and the most delicious pomegranate vinaigrette. It’s pretty, light, and the perfect addition to all holiday tables from now until New Years.
No matter what your feelings are on salad, if you’re serving any kind of holiday meal, you need to have something fresh and green on the table. Not only is this good for visual appeal, but greens compliment most dishes and act as balancer for heavier dishes…you know like this butternut squash lasagna and this cream of pumpkin soup.
The thing I love most about this salad is the use of my favorite seasonal fruits, pomegranates and persimmons, creamy avocado, sweet and spicy walnuts, and my favorite blue cheese.
It’s a simple salad, but it is also full of bold flavors and so many textures. I love the sweet fruits paired with the spicy walnuts, and bold blue cheese, they’re the perfect combo. That said, I know blue cheese is not for everyone, so if you’d like use to another cheese, I think crumbled goat cheese or feta cheese would both be delicious.
While this salad is great for entertaining, it’s also equally great as a light lunch or as part of your dinner tonight. Which I don’t know about you guys, but salad is something I am totally craving right now.
My mom and I have spent the last few days eating delicious pasta (and bread) at Via Carota (along with a brussels sprout salad…which was equally delicious), making cheese boards with the Feed Feed and so much more. Today it’s pizza at Tony’s with Cherry Bomb Magazine, and then off to the Buzzfeed headquarters to film a new video from the HBH Cookbook. We have dinner plans with my editor and team at Clarkson Potter at and then it’s off to bed…I hope!
Tomorrow is our last day in the city. I have the morning off, but then it’s back to meetings in the afternoon and then straight to the airport to head home to Colorado. It’s been a little busy this week, so I can’t wait to start telling you all about our NYC trip soon! If there are any last minutes places we need to check out, let me know!
For now, let’s get this salad on you Thanksgiving menu.
Speaking of which, how is the Thanksgiving planing coming along for everyone? We are exactly two weeks away from the big day. As mentioned I am heading to Cleveland for Thanksgiving this year, so it’s going to be a little different, but I have to say that I’m excited for some time off with my family! What are your guys most looking forward to?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. I love when food is this pretty and also SO GOOD.
Wow! Loved this salad. My husband approved. The feta cheese and avocados were amazing with the dressing. The dressing is fruity and light tasting. I used grapeseed oil instead of EVOO. Oh, and the candied walnuts were sooooo good in the salad and on its own too. Don’t use too much cayenne if you’re not a fan of spicy.
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
This recipe deserves more than 5 stars! So easy to assemble… it looks and tastes amazing! Loved using persimmons for a “gourmet” touch. I can’t wait to share with friends and family and our next holiday gathering! Thank you! Note: I found pomegranate seeds at our local grocery store – so made “seeding” the pomegranate painless!
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Could you tell me which variety of persimmon you used…. the one that is ripe when it gets all squishy or the crisper version…..I would like to make this for my cooking club! Thank you
Hi there! I just used regular persimmons! xTieghan
Can you toast the walnuts a few days before and store in an airtight container?
Also, can you make the dressing the day before?If so, should I store it in the refrigerator?
Hi Eileen! Yes, you can toast the walnuts a few days ahead and keep in an airtight container. And some for the dressing! Store that in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Im not generally a blue cheese person, but I want to try this recipe. Do you have any recommendations for an alternative cheese to use?
HI! You can use crumbled goat cheese or burrata cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan