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Butter Lettuce Salad with Pomegranate and Walnuts Recipe

Butter Lettuce SaladA scattering of pomegranate arils and fresh orange sections top this simple butter lettuce salad.Thyme WalnutsHerb-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
Butter Lettuce Salad

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