1868. Candied Walnut Salad

We had this salad on repeat during Ramadan; it was that good. The candied walnuts with the sharpness of the onion combined with the earthiness of the beetroot on a bed of mixed lettuce or peppery rocket leaves could not be beat. 

Ingredients:

For the walnuts:

1 cup walnuts, soaked for 1 hour then drained and patted dry

1 Tbsp honey

1 Tbsp white sesame seeds, optional

pinch cinnamon

pinch salt

For the dressing:

1/3 cup olive oil

3 tbsp pomegranate molasses

1 tbsp balsamic vinegar

1 tbsp honey

1/2 tsp dried mint

1/2 tsp salt

1/4 tsp black pepper

For the salad:

1 pack of arugula or rocket leaves (120g)

1/2 pack cherry tomatoes, halved (125g)

1 red onion, thinly sliced

2 beetroot, boiled, peeled, and chunky diced

1/3 cup pomegranate arils

Method:

Make the walnuts: Add the walnuts to a bowl, then add the honey, sesame seeds, cinnamon and salt, and toss well to totally coat them. Line the basket of an air fryer with parchment paper, then add the walnuts in a single layer. Air fry at 180C/350F for 7-9 minutes or until toasted and golden brown. You can also bake these in the oven at 180C/350F for 8-10 minutes on a parchment paper lined baking sheet.

Make the dressing by whisking together all the dressing ingredients thoroughly with a fork. Set aside.

In a serving plate, layer the arugula leaves, cherry tomatoes, red onion, walnuts, beetroot cubes, and pomegranate kernels. Right before serving, drizzle generously with the dressing and toss to combine. 

صحة و عافية