Fall Salad with Nuts and Pomegranates

Fall Salad with Nuts and Pomegranates
Fall Salad with Nuts and Pomegranates is a gluten free, primal, and whole 30 side dish. This recipe serves 16. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 156 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. If you have pepper, pomegranate juice, thyme leaves, and a few other ingredients on hand, you can make it.

Instructions

1
Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes.
Ingredients you will need
Pomegranate JuicePomegranate Juice
Equipment you will use
Sauce PanSauce Pan
2
Let cool.
3
Whisk in vinegar, oil, salt, thyme, and pepper.
Ingredients you will need
VinegarVinegar
PepperPepper
ThymeThyme
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
4
Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).
Ingredients you will need
Pomegranate SeedsPomegranate Seeds
GreensGreens
ParsleyParsley
WalnutsWalnuts
ChivesChives
Equipment you will use
BowlBowl
5
Make ahead: Dressing, up to 1 day, chilled.
DifficultyHard
Ready In45 m.
Servings16
Health Score13
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