Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
YieldsServes 16 to 18Total Time45 mins
The pomegranate juice dressing echoes the flavors of cranberry relish.

How to Make It

Step 1
1

Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes. Let cool. Whisk in vinegar, oil, salt, thyme, and pepper.

Step 2
2

Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).

Step 3
3

Make ahead: Dressing, up to 1 day, chilled.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 2 1/4 cups unsweetened pomegranate juice
 3 tablespoons red wine vinegar
 3 tablespoons roasted walnut oil, other nut oil, or extra-virgin olive oil
 1 1/2 teaspoons kosher salt
 1 teaspoon minced fresh thyme leaves
 1/2 teaspoon pepper
 16 ounces salad mix (8 qts. lightly packed), including some arugula and radicchio
 1/3 cup coarsely chopped fresh chives
 1/4 cup coarsely chopped flat-leaf parsley
 2 cups coarsely chopped toasted walnuts
 1 1/2 cups pomegranate seeds

Directions

Step 1
1

Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes. Let cool. Whisk in vinegar, oil, salt, thyme, and pepper.

Step 2
2

Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).

Step 3
3

Make ahead: Dressing, up to 1 day, chilled.

Step 4
4

Note: Nutritional analysis is per serving.

Fall Salad with Nuts and Pomegranates

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