Pomegranate, Apple, and Walnut Salad

Posted on December 30, 2011 by | 3 Comments

Recipes Posted One Year Ago:

Our last post of the year! Happy New Year to you and yours! May it be the healthiest year ever for you!

Tasty tasty salad here! I could eat this entire salad by myself!!  If you are planning a get together for New Years Eve, this would make a great potluck dish as you could easily double it (along with the Bacon Wrapped Dates mentioned above).  Please notice in the picture below that I finally got a backsplash in my kitchen, hooray!!  Thank you Uncle Joe!!

Gather Up:

  • Lettuce (I used butter lettuce, but romaine or the like would work well too), chop into bite-size pieces
  • Seeds from one pomegranate (see below for extracting method)
  • 1 apple, cored and sliced thin
  • 1 shallot, chopped
  • 1 cup of walnuts, glazed (see method below)
  • 2 tbsp honey, divided
  • 2 tbsp cider vinegar (not shown)
  • 1/3 cup olive oil (I prefer lighter flavor here and not EVOO, but up to you)
  • 2 teaspoons parsley
  • dash of black pepper and sea salt

Chop the walnuts and mix with 1 tablespoon of honey.  Put parchment paper on a large bar pan and spread out walnuts.  Bake at 350 for about 10 minutes or so. Let cool.

Meanwhile in a medium-sized bowl, add vinegar, remaining honey, shallot, olive oil, salt, and pepper. Whisk together.

In a large bowl toss in lettuce.  For pomegranate, it is obvious which is the “top” and “bottom.”  Slice in half from the side and not top to bottom.  Take each half, and holding over the bowl, smack the back with a wooden spoon.  The seeds will pop out.  You may have to give it some pretty good whacks.  Make sure to wear your apron as the juice may splash.

Next, add in the apples and walnuts.

Pour in the vinaigrette and the parsley.  Toss all together.  Dig in!!

 

Pomegranate, Apple, and Walnut Salad
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Recipe type: Salads & Dressings
Author:
Prep time:
Total time:
Serves: 4~6
Ingredients
  • 1 head of butter lettuce, chopped into bite-size pieces
  • Seeds from one pomegranate (see notes for extracting method)
  • 1 apple, cored and sliced thin
  • 1 shallot, chopped
  • 1 cup of walnuts, glazed (see below)
  • 2 tbsp honey, divided
  • 2 tbsp cider vinegar
  • ⅓ cup light olive oil
  • 2 tsp dried parsley
  • dash of black pepper and sea salt
Instructions
Glazed walnuts

  1. Chop the walnuts and mix with 1 tablespoon of honey.
  2. Put parchment paper on a large bar pan and spread out walnuts.
  3. Bake at 350 for about 10 minutes, or until golden brown.
  4. Let cool.
Dressing

  1. In a medium-sized bowl, add vinegar, 1 tablespoon honey, shallot, olive oil, salt, and pepper.
  2. Whisk together, then set aside.
Assemble the salad

  1. In a large bowl toss in lettuce.
  2. Add the pomegranate seeds, apples, and walnuts.
  3. Pour in the vinaigrette and toss well.
  4. Add the parsley, salt, and pepper and toss one more time.
Notes
To “extract” the seeds from the pomegranate, here’s an easy method: Slice in half around the middle (not top to bottom). Take each half, and holding over a large bowl, smack the back with a wooden spoon. The seeds will pop out. You may have to give it some pretty good whacks. Make sure to wear your apron as the juice may splatter a bit. If any of the white membrane ends up in the bowl, simply pick it out when done.

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3 Responses to Pomegranate, Apple, and Walnut Salad

  1. Pingback: Pear-Ginger Marinated Steaks | Purely Primal

  2. Barbara | January 11, 2012 at 12:06 pm | Reply

    LOVE this salad, have made it several times.

  3. Pingback: Carrot Pineapple Salad | Purely Primal

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