Pomegranate and Maple Spiced Walnut Salad
A really delicious and nourishing salad - my Pomegranate and Maple Spiced Walnut Salad is an easy to make, impressive salad.
- 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 olive oil -extra virgin
- 3 tbsp raspberry vinegar (you can sub red wine vinegar)
- Sea salt and freshly ground black pepper -to taste
Prepare the candied walnuts
Preheat your oven to 150 degrees celsius. Line a small baking tray or large plate with baking 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!
Dairy-free and vegan
Replace the cheese with a vegan cheese.
Choose rice malt syrup as your sweetener.
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.