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This Winter Pomegranate Salad with Maple Candied Walnuts and Balsamic Fig Vinaigrette is my go-to “house” salad. I make it on repeat all winter long. Baby arugula, mixed greens, juicy pomegranates, sweet and spicy maple roasted walnuts, and plenty of crumbled goat cheese. All tossed together with a delicious balsamic fig vinaigrette for a salad that’s simple to put together, healthy, and pairs perfectly with just about any meal. You’ll never tire of this beautiful winter salad.
This post is sponsored by POM Wonderful.
Ingredients
- Raw walnuts
- Pure maple syrup
- Ground cinnamon
- Crushed red pepper
- Flaky sea salt
- Mixed greens
- Arugula
- Fresh pomegranate arils
- Cara cara orange
- Dried cranberries
- Crumbled goat cheese
- Extra virgin olive oil
- Balsamic vinegar
- Fig preserves
- Kosher salt and black pepper
I’m not sure why winter gets such a bad rap when it comes to produce. Pomegranates alone are reason enough to LOVE the fall and winter produce seasons. I mean, right?
Yes, yes, correct.
Clearly, I am overly excited about this salad. It has been my go-to winter salad for over four years, and I make it ALL. THE. TIME!
This is also my staple Christmas Salad. I usually end up making it for both Christmas Eve and Christmas dinner. It’s just so simple to throw together, plus it pairs well with everything and is so delicious.
Also? This salad is truly a combination of my favorite foods…greens, pomegranate arils, roasted walnuts, and goat cheese.
Here is how I make my simple winter salad.
Start with the walnuts and toss them together with maple syrup, cinnamon, and cayenne. These are my healthier take on candied walnuts, and they’re every bit as addicting as they sound. Perfectly sweet, hinted with cinnamon, and just a touch spicy too. Finish these off with flaky sea salt to seal the deal.
While the walnuts are baking in the oven, toss together the salad base. I like to use a blend of baby arugula and mixed winter greens…usually baby kale and baby spinach. Next add in plenty of pomegranate arils. The pomegranate arils are the heart of the salad, so be generous. To make things incredibly easy, I love using POM POMS Fresh Pomegranate Arils. They come already deseeded in a convenient package of ready-to-eat pomegranate arils. The lack of preparation needed makes the enjoyment of these pomegranates that much better.
Plus, adding the POM POMS arils to my salad adds a ruby red pop of color and a sweet burst of flavor – which you all know I LOVE.
Once you’ve added the pomegranates, crumble over some creamy goat cheese and the base of your salad will be complete.
The vinaigrette…
This is my favorite, and only has three simple ingredients, extra virgin oil, balsamic vinegar, and fig preserves.
It’s the perfect balance of savory, tangy, and sweet. I love tossing my simple winter salad with this vinaigrette for the perfect finish. It makes every bite that much more delicious.
As said, I’ve been making this salad for years, but yet I still look forward to it every single December. And, it’s my most requested salad. Even my brothers enjoy this one. When the brothers enjoy something, especially a green something, you know it’s got to be a VERY GOOD recipe.
So with that, I’m hoping you all give this delicious winter salad a try.
My suggestion? Include this in your holiday menu. It’s so easy to toss together, and yes, it’s loved by everyone! Enjoy. Enjoy!
PS. looking for something similar-ish winter salad but with beets? Try this winter beet and pomegranate salad with maple candied pecans and balsamic citrus dressing.
If you make this winter salad with maple candied walnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Winter Pomegranate Salad with Maple Candied Walnuts
Servings: 6
Calories Per Serving: 589 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups raw walnuts
- 1/3 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch crushed red pepper
- flaky sea salt
- 6 cups mixed greens, I use baby kale and spinach
- 2 cups arugula
- 2 cups POM POMS Fresh Pomegranate Arils
- 1 blood or cara cara orange, sliced (optional)
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
Balsamic Fig Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- kosher salt and black pepper
Instructions
- 1. Preheat the oven to 375 degrees 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. Enjoy!
{This post is sponsored by POM Wonderful. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on December 18, 2019
This is our favorite salad! I make the dressing with soaked medjool dates instead of fig preserves. I did not have fig preserves on hand, but I did have frozen dates. We liked it so much that I’ve never even consider using figs. You should give it a try!!
Hey Mary,
Awesome!! Thanks a bunch for making this recipe and your comment, love to hear it was enjoyed!
Have a very Happy New Year!🥂🎆
Loved your salad.
But there is a discrepancy in the ingredient list. In your description for the walnut mixture you mention maple syrup, cinnamon and cayenne pepper.
But in the ingredient list you mention maple syrup, cinnamon, red pepper flakes, and sea salt. Then after baking you say to add sea salt again.
Can you please clarify? Thanks
Hi Donna,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Hmm, I am not sure where you are seeing this, but the ingredient list and step 1 both call for maple syrup, cinnamon, crushed red pepper, and salt. You then sprinkle with flaky seat salt after baking. I hope this helps!
Happy Holidays!
This salad is amazing!! I added diced small roasted butternut squash and crumbled feta for the cheese! Delicious! Thank you for this recipe!
Hey Celeste,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!
Can you use fig spread instead of fig preserves in the dressing?
Hey Debbie,
Yes, that is perfectly okay for you to use! I hope you love this recipe!
Merry Christmas!
I roasted the nuts at 375 degrees tossed them after 6 minutes went back to check them at 12 minutes and the maple syrup burned giving the nut a burnt taste. Not sure what happened.
Hi Andrea,
Oh no, so sorry to hear this!! I would just keep an eye on them next time after the 6 minute mark.
Happy Holidays!
Hello! This looks delicious and perfect for Christmas dinner! Do you have a recommendation for another cheese other than feta or goat cheese? Can you use Parmesan? Thank you!!!
Hey Charlene,
Sure, parmesan would also be delicious! I hope you love this recipe!
Happy Holidays!
Is there any other fruit/preserves you’d substitute if I forgot to buy fig preserves while I was at the store?
Hi Karen,
You can use honey in place of the fig preserves. Please let me know if you have any other questions, I hope you love this recipe!
Yum! Made this for Thanksgiving and it was delicious. I substituted mandarin oranges (drained) for the cara cara, and dried cherries for cranberries…but other than that, made pretty much as written. This one is a keeper!
Hey Julie,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
This is a delicious salad. It really is beautiful with the color combination!
I made the dressing the night before, and the nuts a few days in advance. I just assembled the rest right before serving. I love this dressing!!
Hey there,
Thanks so much! Love to hear this recipe was enjoyed, I appreciate you making it! Happy Holidays!
I love this salad for Thanksgiving or really any time! I am wondering if I can make the dressing and candied nuts a few days before Thanksgiving.
Hey Rose,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
Yes, you can definitely make the dressing and nuts in advance:)
This salad was to die for. The dressing was so simple to make and one that was packed with flavor. I added some proscuitto to the mix as well. Delicous!
Hey Page,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Delicious! I can always count on HBH recipes turning out well and always enjoyed by everyone. Made this for Christmas dinner, doubled the recipe, and nothing left. The walnuts and dressing are delish! Can see me making this salad over and over!
Hi Julie,
Wonderful! Thank you for making this salad and your comment, so glad it turned out nicely for you! Happy New Year!🎆 xT
Hello, could I ‘candy’ the walnuts in a pan or does it only work in the oven? Thanks.
Hi there,
I think the oven is the best option for this. Please let me know if I can help in any other way! xx
Can I make the walnuts and dressing ahead of time?
Hi there! Yes, that should work great! 🙂 xT
Delicious! Made for a dinner party.
Hi Judi,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT