Description
This vibrant Pomegranate Salad with Honey Mustard Dressing combines a variety of fresh ingredients such as walnuts, pumpkin seeds, apples or pears, avocados, and pomegranate seeds. Tossed with a flavorful honey mustard dressing enhanced by fig preserves and orange zest, this salad offers a perfect balance of sweet, tangy, and nutty flavors. Ideal for a light lunch or as a side dish for dinner, it’s a refreshing and nutritious way to enjoy seasonal produce.
Ingredients
Nuts and Seeds
- 1 1/2 cups raw walnut halves
- 1/2 cup hulled pumpkin seeds
Produce
- 6 cups assorted salad greens
- 2 cups curly endive (frisée)
- 1 to 2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 2 tsp grated orange zest
- 2 tbsp orange juice
Cheese
- 1 cup crumbled cheese (blue, goat, or feta)
Dressing
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar or apple cider vinegar
- 2 tsp Dijon mustard
- 2 tbsp honey
- 1/3 cup honey or pure maple syrup (for nuts)
- 1 tbsp fig preserves
Spices and Seasonings
- 1/4 tsp chipotle powder
- Kosher salt, to taste
- Chili flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast nuts and seeds: In a dry skillet over medium heat, combine the walnut halves and pumpkin seeds. Toast them for about 5-7 minutes until fragrant and slightly browned, stirring occasionally to avoid burning.
- Prepare candied nuts: Add 1/3 cup honey or pure maple syrup to the toasted walnuts and pumpkin seeds along with 1/4 tsp chipotle powder, kosher salt, and chili flakes to taste. Stir well to coat evenly, then transfer to a parchment-lined tray to cool completely.
- Prepare salad base: In a large bowl, combine the assorted salad greens and curly endive. Add chopped apples or pears, sliced avocados, and pomegranate seeds for a burst of freshness and texture.
- Mix the honey mustard dressing: In a small bowl or jar, whisk together extra-virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, 2 tbsp honey, fig preserves, grated orange zest, orange juice, and freshly ground black pepper until smooth and emulsified.
- Assemble the salad: Drizzle the honey mustard dressing over the salad mixture and toss gently to combine. Top with the cooled candied nuts and crumbled cheese of your choice (blue, goat, or feta).
- Serve: Transfer the salad to serving plates or a large bowl. Adjust seasoning with additional salt and pepper if needed and enjoy immediately for the freshest taste.
Notes
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Adjust the level of chipotle powder and chili flakes according to your preferred spice tolerance.
- You can substitute the apples or pears with other crisp fruits like grapes or kiwi for variation.
- Leftover candied nuts can be stored in an airtight container for up to a week and used for snacking or as a salad topper.
