Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing—Healthy Salad to start the New Year

We welcomed in the New Year with a healthy salad that included fruits that are full or antioxidants and vitamins +   toasted walnuts, a source of healthy omega 3 fat. We topped it off with a flavorful dressing that also includes healthy components. Here’s to 2016!

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
   
3. Whisking constantly, gradually add oil until emulsified.
   
4. Plate salad and drizzle with dressing; top with toasted walnuts.
   

Note: Refrigerate leftover dressing; use within a week’s time.

Recipe without photos . . .

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds 

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing 

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
3. Whisking constantly, gradually add oil until emulsified.
4. Plate salad and drizzle with dressing; top with toasted walnuts.

Note: Refrigerate leftover dressing; use within a week’s time.