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Mixed tender leaf salad with pomegranate and walnuts

Australian Gourmet Traveller recipe for mixed tender leaf salad with pomegranate and walnuts.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 4 mins cooking
Mixed tender leaf salad with pomegranate and walnuts
Mixed tender leaf salad with pomegranate and walnuts

Ingredients

  • 60 ml olive oil (¼ cup)
  • 60 gm walnuts, coarsely chopped
  • 100 gm mixed tender leaves
  • ½ cup (firmly packed) coriander
  • Seeds from ½ pomegranate
  • 1 golden shallot, thinly sliced
Pomegranate and tahini dressing
  • 50 ml mild-flavoured extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp tahini

Method

Main
  • 1
    Heat oil in a small saucepan over medium-high heat, add walnuts and stir occasionally until golden (2-4 minutes). Drain and cool, reserving the oil, then finely chop walnuts and set aside.
  • 2
    For pomegranate dressing, combine ingredients in a blender with reserved walnut oil and process until smooth, then season to taste and set aside.
  • 3
    Combine remaining ingredients in a bowl, add dressing and walnuts, toss to combine and serve.