A scattering of pomegranate arils and fresh orange sections top this simple butter lettuce salad.Herb-seasoned walnuts add flavor and crunch. I usually toast a cup or two of nuts at a time and keep them on hand for topping salads and snacking.
Butter Lettuce Salad with Pomegranate and Walnuts
Toasted Thyme Walnuts:
1 cup raw walnut halves
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1/8 teaspoon fine sea salt
Dash cayenne pepper
Salad and Dressing:
1 large head butter lettuce
1 medium orange
1/3 cup pomegranate arils (seeds)
1 tablespoon sherry vinegar
1 tablespoon fresh orange juice
3 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper
First, make Toasted Thyme Walnuts. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place walnuts in a small bowl. Drizzle with 1 teaspoon olive oil; stir to coat. Sprinkle with thyme, salt and cayenne pepper; mix well.
Spread walnut mixture in a single layer on prepared baking sheet. Bake 5 minutes, stir. Bake 5 to 8 minutes more or until walnuts are toasted. Let cool completely.
To make salad, pile lettuce leaves on a serving platter. Peel and section orange; arrange over lettuce. Sprinkle with pomegranate arils and a handful of the toasted walnuts. (Store remaining walnuts in an airtight container at room temperature.)
For the dressing, whisk together vinegar, orange juice and olive oil; season to taste with salt and pepper. Drizzle dressing over salad.
Makes 4 servings
Salad recipes you may also like:
Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing from Foodie Crush
Persimmon Pomegranate Salad with Butter Lettuce and Arugula from Clean and Delicious
Kale and Roasted Squash Quinoa Salad