Prep time: 20 mins
Utilizing the best of winter greens and chicory this winter salad with walnut dressing is a comforting and appetizing way to enjoy some fresh veggies.
The sweet and tangy flavors of sumac, mint, and pomegranate balance out the bitter notes of the endive. Add in the nutty crunch from the walnut dressing and every bite of this salad will have varying flavors and textures.
Feel free to swap out any the endive for any other chicory such as radicchio or frisée or omit all together if the bitterness is off-putting. I like to keep the leaves whole use them to scoop up the walnuts and pomegranate.
I like this salad when rounding out a Mediterranean inspired meal with some spiced chickpeas and a rice pilaf.
Winter Salad with Walnut Dressing
- ½ cup walnuts, (shelled and roughly chopped)
- ½ cup olive oil or walnut oil
- ¼ cup champagne vinegar, (or white wine vinegar)
- 1-2 teaspoon salt
- 8 oz mixed salad greens
- 1 Belgian endive, (leaves peeled off and chopped or left whole)
- A handful of fresh mint
- ½ of a green apple, (julienned)
- Pomegranate seeds and sumac, (for topping)
Gently steeping the walnuts in the oil will add depth to the dressing and bring out more of the nutty flavor.
- To make the dressing, heat the oil and walnuts in a small saucepan over low heat for 7-10 minutes. Then, remove from the heat and once cooled, gently stir in the vinegar and salt. This will make enough for two salads, so save some in a jar in the refrigerator.
- In a large bowl, add all the salad ingredients except the pomegranate and sumac, drizzle about half of the prepared dressing and toss well.
- Top with a generous amount of pomegranate seeds and a sprinkle of sumac.