Autumn Pomegranate Salad
I love seasonal salads. I probably have hundreds of variations for salads.
One of my favorites is this mixed greens salad with pomegranates. Pomegranates are full of anti-oxidants and anti-inflammatory properties. They are also natural and low in sugar. I know craisins are very popular in salads now…and I like them too! However, it seems like most salads using dried cranberries can tastfully be subbed for for pomegranate seeds. They are worth the hassle. I will peal the fruit ahead and put the seeds in a baggie or container to use as needed. My kids love them and will eat them right out of the bag!
For this salad, I used mixed greens, pomegranate seeds, chopped green onions, goat cheese and spiced walnuts (see recipe below). I seasoned the salad with dill weed, salt and pepper, olive oil and an a little balsamic vinegar. Simple dressings taste better and usually are better for you. Create your portions according to your tastes and the size of your dinner party.
1/2 cup of roughly chopped walnuts
2 tsp of REAL maple syrup
a few dashes of olive oil
a few dashes of red cayenne pepper. *I like mine spicy. Add according to your taste.
salt and pepper to taste
Add all ingredients into a saucepan. Turn on med/high and continuously stir for several minutes with a wooden spoon. Once the nuts are fully roasted, remove from pan and let cool on plate or foil. You can store what you don’t use in a ziploc bag in your fridge.