Pomegranate, Apple, and Walnut Salad

Posted on by punkinlady
Pomegranate, Apple, and Walnut Salad
Recipe Type: Salads & Dressings
Author: Purely Primal
Prep time:
Total time:
Serves: 4~6
Ingredients
  • 1 head of butter lettuce, chopped into bite-size pieces
  • Seeds from one pomegranate
  • 1 apple, cored and sliced thin
  • 1 shallot, chopped
  • 1 cup of walnuts, glazed (see below)
  • 2 tbsp honey, divided
  • 2 tbsp cider vinegar
  • 1/3 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). Fill a clean sink with water. Hold the pomegranate under water and peel. The seeds will float to the top.

 

Tasty tasty salad here! I could eat this entire salad by myself!!  This makes a great  potluck dish as you could easily double it!

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
  • 1/3 cup olive oil
  • 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.  If you fill a clean sink with water, you can hold the pomegranate under the water and peel it. The seeds float to the top! 

 

Next, add in the apples and walnuts.

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

 

 

Published by punkinlady

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