Pomegranate Avocado Salad with Candied Walnuts

By Tieghan Gerard

The thing I love most about this salad is the use of my favorite seasonal fruits, pomegranates and persimmons, creamy avocado, sweet and spicy walnuts, and my favorite blue cheese. It's a simple salad, but it is also full of bold flavors and so many textures.

Ingredients

• 1 1/2 cups raw walnuts
• 1/3 cup real maple syrup
• 1/2 teaspoon cayenne pepper
• 6 cups mustard greens or mixed greens
• 2 cups baby arugula
• 2 persimmons, thinly sliced
• 1 avocado, sliced
• arils from 1-2 pomegranates
• 6 ounces blue cheese, crumbed ((or goat cheese or feta))
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons pomegranate juice
• 2 teaspoons orange zest
• kosher salt and pepper to taste
• kosher salt and pepper to taste

Instructions

1. 1

   1. Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.2. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.3. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt an pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!