Pomegranate Avocado Salad with Candied Walnuts

4.22 from 146 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Calories: 535kcal

Author: Tieghan Gerard

Ingredients

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)

Pomegranate Vinaigrette

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

Instructions

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!

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