Image credit: RecipeTin Eats via YouTube
One thing you should never miss serving on the table is this delicious salad filled with marinated leafy greens and sweet toasted nuts. It comes with an equally flavorful pomegranate dressing and is served with crumbled blue cheese for its finishing touch. Every aspect of this salad is incredibly good and you wouldn’t want to stop eating it until your plate is clean.
This is the best holiday dish recipe for me, I wouldn’t have pomegranate salad served any other way. You can serve this at parties, gatherings, or even on an ordinary day, there is no right or wrong time for making this salad because you can prepare and eat this any time you want. Learn how to whip up this salad now with this video tutorial by RecipeTin Eats on YouTube.
Honey Cinnamon Walnuts
Step 1: Marinated Kale
Remove the leaves of the kale from the stem, then chop them, and add to a bowl. Drizzle them with oil, then season with salt and pepper, and scrunch the leaves for about 20 seconds or until well coated and softened. Let them marinate for about 30 minutes and proceed to prepare the walnuts.
Step 2: Honey Cinnamon Walnuts
In another bowl, add the walnuts, then drizzle the honey, and season them with cinnamon and salt. Mix everything until combined, then spread them on a baking sheet lined with parchment paper, and bake them in an oven preheated at 350°F for about 15 minutes tossing them once halfway through the cooking time. Let them cool down, then break the walnuts up into slightly smaller pieces.
Step 3: Pomegranate Dressing
In a jar, add the pomegranate molasses, wine vinegar, olive oil, salt, and pepper, then shake it very well to combine, and set it aside for later.
Step 4: Assemble
Remove the pomegranate seeds as shown in the video, then slice the fruit if using, and place the kale and spinach leaves in a large mixing bowl. Drizzle about 3 tablespoons of dressing, then toss them very well, and pour half a portion into a serving bowl. Sprinkle with a third each of the walnuts, blue cheese, pomegranates, orange segments, and cranberries, then top with the remaining kale and spinach, and sprinkle the remaining walnuts, blue cheese, pomegranates, orange segments, and cranberries. Drizzle the remaining dressing, then serve immediately, and enjoy!
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