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.
Mixed Greens with Pomegranate and Toasted Hazelnuts
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 4
Ingredients
- 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
Instructions
-
Preheat oven to 375◦ F.
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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.
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In a large bowl, toss mixed greens, pomegranate seeds, carrots and jicama and set aside.
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Whisk together champagne vinegar, walnut oil and sea salt and drizzle over the salad. Toss until ingredients are well coated. Place salad on plates.
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Coarsely chop the hazelnuts. Sprinkle hazelnuts over each salad before serving.
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*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.
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