Fructose Free Paleo Pomegranate Walnut Salad
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 5 oz mixed greens (about 6 cups loosely packed)
- 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
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 3/4 teaspoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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