This Pomegranate Maple Spiced Walnut salad recipe makes a simple yet fabulous edition to the Christmas table. Nothing screams Christmas to me like pomegranate. It lends such a beautiful colour, texture and flavour to a salad and really compliments traditional Christmas meats. Once more it is so very healthy and nourishing.
I am especially fond of this flavoursome fruit as I grew up with a pomegranate tree in my Nans backyard – in fact, not only did it provide much childhood nourishment, but also shade from the hot Perth sun. We had many Christmas celebrations under its canopy, so lots of nostalgia for me from these beautiful red pearls of sweet juice.
This salad is especially good for feeding a group because it can be largely pre-prepared and simply assembled just prior to serving.
Health benefits
This Pomegranate Maple Spiced Walnut salad packs a punch with its mix of nutrient-rich greens, healthy fats from walnuts and olive oil, and a variety of vitamins and antioxidants from the pomegranate seeds. Plus, it’s light, fresh, and super satisfying.
Ingredients in this Pomegranate Maple Spiced Walnut Salad
You’ll need baby spinach, pomegranate seeds, soft goat’s cheese, and homemade candied walnuts for this salad. The candied walnuts are tossed in a mix of coconut oil, maple syrup, and spices, adding a delicious crunch. The dressing is a simple yet delicious blend of extra virgin olive oil and raspberry vinegar.
How to make this healthy, delicious pomegranate salad recipe
Start by making the candied walnuts—toss them in coconut oil, syrup, and spice, then bake on baking paper (parchment paper) for 15 minutes at 150°C. For the dressing, shake olive oil, raspberry vinegar, and seasoning in a jar. When you’re ready to serve, place the spinach in a large salad bowl, drizzle over the dressing and toss, then top with candied walnuts, pomegranate seeds and goat’s cheese.
Serving suggestions and how to store
This Pomegranate Maple Spiced Walnut salad recipe is best served fresh, but you can prep the walnuts and dressing in advance to save time. Store the walnuts in an airtight container and the dressing in the fridge. If you have leftovers, keep them chilled and enjoy them within a day or two.
Vary Pomegranate Maple Spiced Walnut Salad recipe to suit
For a dairy-free or vegan option, replace the goat’s cheese with a plant-based alternative. If you’re looking for a fructose-friendly version, opt for rice malt syrup instead of maple syrup. No pomegranate? Swap it out for seasonal fruits like plums or pears. This salad even works great as a Boxing Day meal by adding leftover turkey or ham! I’ve also made it with rocket (arugula) instead of spinach and it’s delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Ingredients
- 50 g baby spinach (approx.) washed and dried
- 1 pomegranate -seeds
- 100 g soft goats cheese (or you could use feta cheese)
Candied Walnuts (make in advance)
- 60 g walnuts (1 cup)
- 1 tbsp coconut oil -or macadamia nut oil
- 2 tbsp rice malt syrup or maple syrup
- 1 tsp mixed spice
Dressing (make in advance)
- 6 tbsp extra virgin olive oil -extra virgin
- 3 tbsp raspberry vinegar (you can sub red wine vinegar)
- Sea salt and freshly ground black pepper -to taste
Method
Prepare the candied walnuts
- Preheat your oven to 150 ℃/ 290℉. Line a small baking sheet (tray) with baking paper (parchment paper).
- Mix the oil and sweetener of your choice with the mixed spice and toss through the walnuts to coat them evenly.
- Lay them in a single layer on the baking tray and bake for 15 minutes.
- Allow to cool completely and store in an airtight container until the salad is ready to assemble.
Prepare your dressing
- Shake the oil, vinegar, and seasoning in a jar until combined.
- Taste and adjust the seasoning and / or vinegar to taste. Set aside.
Then assemble the salad just prior to serving
- Place the spinach leaves in the serving bowl and toss with the dressing to coat the leaves.
- Top with the candied walnuts, pomegranate and goat's cheese.
- Serve immediately. Enjoy!
Variations
Dairy-free and vegan
Replace the cheese with a vegan cheese.Fructose friendly
Choose rice malt syrup as your sweetener.No Pomegranate
Replace with sweet plums or pear (depending on your seasonal availability).Boxing day salad
Make this salad on boxing day and add leftover turkey, ham or both to make a post-Christmas, refreshing salad meal. For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.I'd love to hear what you think of this salad? I just love its simplicity and flavours. Post a comment or rate this recipe below.
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Lisa says
Where do you purchase raspberry vinegar?
Georgia Harding says
I’m really lucky that it was at our local farmers market for years – but the store has just left so hubby and I and trying to track it down right now. The one we love is called ‘Youngs already famous raspberry vinegar’ – we’ve found it at a couple of gourmet stores (Ferry Rd market if you are gold coast based). Otherwise sub any other nice vinegar (I also love Chardonnay vinegar but also hard to source). Red wine vinegar would be your best commercially available vinegar. G x
Linda says
This looks delicious! love a recipe that is simple~
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