Red Meat Allergy Friendly Vegan Pomegranate Salad with Candied Walnuts & Citrus Dressing
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Learn more →Ingredients
4 servings
For the candied walnuts
- ¼ cup walnut halves
- 1 tbsp maple syrup
- 1 pinch salt
For the dressing
- 3 tbsp fresh orange juice
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz mixed greens (arugula, spinach, or spring mix)
- ¾ cup pomegranate arils (from 1 medium pomegranate or store-bought)
- 1 medium avocado, pitted and thinly sliced
- ¼ small red onion, very thinly sliced
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat a small skillet over medium heat. Add the walnut halves, maple syrup, and pinch of salt, stirring to coat. Cook, stirring frequently, for 3–4 minutes until the syrup bubbles, thickens, and coats the walnuts in a glossy, amber glaze — watch closely, as the syrup can scorch quickly. Spread the walnuts onto a piece of parchment paper and let them cool completely, about 5 minutes, until the coating hardens.
- 2
In a small bowl, whisk together the orange juice, balsamic vinegar, 1 tsp maple syrup, and Dijon mustard until combined. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp salt and black pepper.
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