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This Pomegranate and Maple Spiced Walnut salad recipe makes a simple yet fabulous edition to the Christmas table.  Nothing screams Christmas to me like pomegranate.  It lends such a beautiful colour, texture an flavour to a salad and really compliments traditional Christmas meats.  Once more it is so very healthy and nourishing.  Pomegranate has an antioxidant profile to rival green tea.  It is also a rich source of vitamin C and many other vitamins and minerals.

 

I am especially fond of this flavoursome fruit as I grew up with a pomegranate tree in my Nans backyard – in fact, not only did it provide much childhood nourishment, but also shade from the hot Perth sun.  We had many Christmas celebrations under its canopy, so lots of nostalgia for me from these beautiful red pearls of sweet juice.

 

This salad is especially good for feeding a group because it can  be largely preprepared and simply assembled just prior to serving.

 

Ingredients

  • 150 gram (approx.) of baby spinach, washed and dried
  • Seeds of one pomegranate (see this utube video for how to extract the seeds)
  • 100 grams (approx.) of soft goats cheese (or you could use feta cheese)

 

Candied Walnuts (make in advance)

1 cup of walnuts

1 tablespoon of coconut or macadamia nut oil

2 tablespoons of maple syrup or rice syrup (fructose free)

1 teaspoon of mixed spice

 

Dressing (make in advance)

6 tablespoons of extra virgin olive oil
3 tablespoons of raspberry vinegar
Sea salt and pepper

 

Prepare the candied walnuts

  • Preheat your oven to 150 degrees celsius.  Line a small baking tray or large plate with baking paper.
  • Mix the oil and sweetener of your choice with the mixed spice and toss through the walnuts to coat them evenly.
  • Lay them in a single layer on the baking tray and bake for 15 minutes.
  • Allow to cool completely and store in an airtight container until the salad is ready to assemble.

 

Prepare your dressing

  • Shake the oil, vinegar and seasoning in a jar until combined.
  • Taste and adjust the seasoning and / or vinegar to taste.  Set aside.

 

Then assemble the salad just prior to serving

  • Place the spinach leaves in the serving bowl and toss through the dressing to coat the leaves.
  • Top with the candied walnuts, pomegranate and goats cheese.
  • Serve immediately. Enjoy!

 

Variations

Boxing day salad
Make this salad on boxing day and add left over turkey, ham or both to make a post Christmas, refreshing salad meal.

 

For more inspiring healthy advise and delicious recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au