Autumn Salad with Pomegranate Vinaigrette
Active Time: 25 minutes • Total Time: 30 minutes • Serves: 4
1/3 cup refrigerated 100% pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons finely chopped shallots
1-1/2 teaspoons Schnucks Dijon mustard
1/4 teaspoon ground black pepper
1/2 cup Schnucks extra virgin olive oil
1 cup Schnucks shelled walnuts (about 4 ounces)
1 package (5 ounces) spring mix salad greens
4 ounces Brie cheese, cut into small wedges (about 3/4 cup)
1 package (6 to 7 ounces) dried figs, stems removed and each cut in half
1 firm-ripe Bartlett or Anjou pear, cored and cut into 1/4-inch-thick slices
1. Prepare Pomegranate Vinaigrette: In medium bowl, with whisk, stir all ingredients except oil. Slowly drizzle oil into juice mixture while whisking constantly until dressing is emulsified. Makes about 1-1/4 cups dressing.
2. Prepare Autumn Salad: In 10-inch skillet, cook walnuts over low heat 10 to 12 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool completely. Remove arils from pomegranate.
3. Just before serving, in large salad bowl, toss greens with arils, walnuts, 1/2 cup vinaigrette and remaining salad ingredients until well combined.
Each serving: about 587 calories, 37 g total fat (6 g saturated), 20 mg cholesterol, 193 mg sodium, 54 g carbohydrate, 10 g fiber, 15 g protein
Vinaigrette can be prepared and refrigerated in an airtight container up to 1 week in advance. Toast walnuts up to 1 week in advance; cool completely and store in zip-tight plastic bag in refrigerator.