Ingredients
Scale
- 1 1/2 cups raw walnuts
- 1/2 cup shelled pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle chili powder
- 6 cups mixed greens
- 2 cups Frisée
- 1–2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate arils
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- kosher salt and black pepper to taste
- chili flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine walnuts and pumpkin seeds with honey or maple syrup and chipotle chili powder. Spread on the baking sheet and bake for 15 minutes until toasted. Let cool.
- In a large salad bowl, add mixed greens, chopped apples or pears, sliced avocados, and pomegranate arils. Top with cooled nuts.
- For the dressing, mix olive oil, vinegar, dijon mustard, honey, fig preserves, orange zest and juice in a jar. Shake well to combine.
- Drizzle dressing over the salad just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg