Pomegranate Maple Spiced Walnut Salad
Servings: 4
This Pomegranate Maple Spiced Walnut Salad is a simple yet vibrant dish that's perfect for any occasion. With fresh spinach, juicy pomegranate seeds, creamy goat’s cheese, and crunchy candied walnuts, it’s a balance of sweet, savoury, and tart flavours that’s sure to impress.
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
Instructions
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!