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Pomegranate and Walnut Salad with Balsamic Vinaigrette

By Carrie Floyd, from the Culinate Kitchen collection

Serves	8
Total Time	15 minutes

Introduction

Pomegranates and walnuts pair nicely in this winter salad. Feel free to add thinly sliced fennel bulb and/or sectioned tangerines; you can also substitute orange or tangerine juice for the lemon juice in the dressing. As for the lemon juice, if your balsamic vinegar isn’t especially sweet, you might want to add a spoonful of honey to the vinaigrette to temper the sourness.

Ingredients

Vinaigrette

	1	small shallot, minced
	2	Tbsp. balsamic vinegar
	2	Tbsp. fresh lemon juice
	½	cup extra-virgin olive oil
	~	Salt and freshly ground pepper

Salad

	10 to 12	cups mixed salad greens, washed and dried
	1	pomegranate, seeds extracted
	¾	cup walnuts, toasted and coarsely chopped

Steps

To prepare the vinaigrette, place the minced shallot, vinegar, and lemon juice in a small bowl. Slowly whisk in the olive oil, then season to taste with salt and pepper.
Place salad greens in a large bowl and toss with the vinaigrette. Add half the pomegranate seeds and walnuts, then toss again. Sprinkle the remaining seeds and walnuts over the salad.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item

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66% recommend this recipe

1. by debra daniels-zeller on Dec 14, 2009 at 8:51 AM PST

Love this salad, what beautiful presentation. But how do you remove the seeds from pomegranates?

2. by Carrie Floyd on Dec 14, 2009 at 3:42 PM PST

Cut the pomegranate in half, then pull back the skin (as if you were testing a shoe, pulling the heel back to check the arch support), breaking the pomegranate into jagged quarters, then pluck the seeds from the membrane. Does that make sense? It’s easier to do than to describe!

3. by debra daniels-zeller on Dec 15, 2009 at 3:07 PM PST

Thanks, that’s very helpful. I can’t wait to try it!

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