Winter Pomegranate Salad with Maple Candied Walnuts.

• servings: Servings: 6
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 cups raw walnuts

1/3 cup pure maple syrup

1/4 teaspoon ground cinnamon

1 pinch crushed red pepper

flaky sea salt

6 cups mixed greens, I use baby kale and spinach

2 cups arugula

2 cups POM POMS Fresh Pomegranate Arils

1 blood or cara cara orange, sliced (optional)

1/2 cup dried cranberries

1/2 cup crumbled goat cheese

BALSAMIC FIG DRESSING

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon fig preserves

kosher salt and black pepper

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper, and salt. Bake for 15-20 minutes, stirring twice throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.

2. Add the greens to a large salad bowl. Add the POM POMS, oranges (if using), cranberries, goat cheese, and walnuts. Gently toss the salad.

3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!