Anti Inflammatory Paleo Pomegranate Walnut Salad

Total time20 min

Prep time15 min

Cook time5 min

Anti Inflammatory Paleo Pomegranate Walnut Salad

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Ingredients

4 servings

For the salad

½ cup walnut halves
5 oz mixed greens (about 6 cups loosely packed)
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¾ cup pomegranate arils (from 1 medium pomegranate)
1 large avocado, pitted and sliced
¼ small red onion, very thinly sliced

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp dijon mustard
¼ tsp salt
⅛ tsp black pepper

Instructions

1
Heat a large skillet over medium heat. Add the walnut halves and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden — watch closely, as they can burn quickly. Transfer to a plate and let cool.
2
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.

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