Pomegranate Avocado Salad with Candied Walnuts.
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?
Pomegranate Avocado Salad with Candied Walnuts
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.
- 1 1/2 cups raw walnuts
- 1/3 cup real maple syrup
- 1/2 teaspoon cayenne pepper
- 6 cups mustard greens or mixed greens
- 2 cups baby arugula
- 2 persimmons, thinly sliced
- 1 avocado, sliced
- arils from 1-2 pomegranates
- 6 ounces blue cheese, crumbed (or goat cheese or feta)
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 2 tablespoons pomegranate juice
- 2 teaspoons orange zest
- kosher salt and pepper to taste
1. Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.
2. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.
3. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt an pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
PS. I love when food is this pretty and also SO GOOD.
Our Favorite Recipes
Cream of Mushroom Chicken Wild Rice Soup.