Ingredients
Nuts and Seeds
- 1 1/2 cups raw walnuts
- 1/2 cup shelled pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle chili powder
- Kosher salt
- Flaky salt (for finishing)
Salad
- 6 cups mixed greens
- 2 cups Frisée
- 1-2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate arils
- 1 cup crumbled blue cheese, feta, or goat cheese
Honey Mustard Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- Black pepper to taste
- Chili flakes (optional)
Instructions
- Toast the Nuts and Seeds: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, toss the raw walnuts and pumpkin seeds with honey or maple syrup, chipotle chili powder, and a pinch of kosher salt until well coated. Spread them evenly on the baking sheet and bake for 15 minutes, stirring halfway to ensure even toasting. Once toasted, remove from the oven, spread the nuts in a single layer to cool, and sprinkle with flaky salt for extra texture.
- Assemble the Salad: In a large salad bowl, combine the mixed greens and frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle the crumbled cheese over the top, followed by the toasted walnut and pumpkin seed mixture. Gently toss all ingredients to distribute evenly but keep the delicate greens intact.
- Prepare the Honey Mustard Dressing: In a glass jar or small bowl, combine extra virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, black pepper, and chili flakes if using. Shake or whisk vigorously until the dressing is thoroughly emulsified and smooth.
- Dress and Serve: Just before serving, drizzle the homemade honey mustard dressing over the salad. Gently toss again to coat all ingredients with the dressing evenly. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- You can substitute blue cheese with feta or goat cheese according to preference.
- If apples are too tart, pears make a milder alternative.
- Adjust the amount of chili flakes to your heat preference.
- The salad is best served fresh to prevent the avocado from browning.
- Fig preserves add depth, but can be omitted if unavailable.
- For a vegan version, substitute cheese with a vegan cheese alternative or omit entirely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
