Red Meat Allergy Friendly Paleo Pomegranate Walnut Salad
Total time20 min
Prep time15 min
Cook time5 min
4.8(17)
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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
- 1 tsp raw 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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