This is a beautiful, festive salad that is a great accompaniment to just about any main course. The pomegranate seeds provide a fresh burst of flavor with every bite, and the toasted hazelnuts give this salad a sweet, nutty flavor to balance out the tang from the pomegranate seeds.
- 1½ cups hazelnuts
- 8 cups mixed greens
- 1 pomegranate seeds only*
- 2 medium carrots shredded
- 1 jicama peeled and shredded
- 3 tablespoons champagne wine vinegar
- 3/4 cup walnut oil
- Pinch of sea salt
Preheat oven to 375◦ F.
Place hazelnuts on a baking sheet and place in the oven. Roast until fragrant and slightly brown (~8 minutes). Remove from heat, transfer to clean dishtowel and roll hazelnuts in the dishtowel until most of the skin is removed.
In a large bowl, toss mixed greens, pomegranate seeds, carrots and jicama and set aside.
Whisk together champagne vinegar, walnut oil and sea salt and drizzle over the salad. Toss until ingredients are well coated. Place salad on plates.
Coarsely chop the hazelnuts. Sprinkle hazelnuts over each salad before serving.
*TIP: to get the seeds out of the pomegranate, simply roll the pomegranate back and forth on a cutting board to counter top, pushing down slightly to help loosen the seeds. Cut the pomegranate in half. Hold one half of the pomegranate face down over a bowl and tap the pomegranate firmly with a wooden spoon. The seeds will fall into the bowl. Repeat with the other half.