Winter Pomegranate Salad with Maple Candied Walnuts

Ingredients

• •CANDIED WALNUTS
• •2 cups raw walnuts
• •1/3 cup pure maple syrup
• •¼ tsp. ground cinnamon
• •1 pinch crushed red pepper
• •flaky sea salt
• •SALAD
• •6 cups mixed greens (baby kale and spinach)
• •2 cups arugula
• •2 cups POM POMS Fresh Pomegranate Arils
• •1 blood or cara cara orange (optional)
• •½ cup dried cranberries
• •½ cup goat cheese (crumbled)
• •DRESSING
• •1/3 cup extra virgin olive oil
• •¼ cup balsamic vinegar
• •1 T. fig preserves
• •kosher salt
• •black pepper

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper, and salt. Bake for 15-20 minutes, stirring twice throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.
2. Add the greens to a large salad bowl. Add the POM POMS, oranges (if using), cranberries, goat cheese, and walnuts. Gently toss the salad.
3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss.