Ingredients:

  • 5 oz Baby spinach and Arugula mix
  • 1 cup Fresh pomegranate seeds
  • 1 Large Granny Smith apple, thinly sliced into matchsticks
  • 1/4 cup Thinly sliced red onion, soaked in cold water
  • 1 cup Raw walnut halves
  • 2 tbsp Honey (for glazing)
  • 1/2 tsp Sea salt (for glazing)
  • 1/4 tsp Cayenne pepper
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey (for dressing)
  • 1/2 tsp Cracked black pepper
  • 1/4 tsp Salt

Instructions:

  1. Place the walnuts, 2 tbsp honey, sea salt, and cayenne in a small non-stick skillet over medium heat.
  2. Stir constantly for 3–5 minutes until the honey bubbles and the walnuts turn a deep, mahogany color. Spread immediately onto parchment paper to cool and harden.
  3. In a small Mason jar, combine the olive oil, apple cider vinegar, Dijon mustard, 1 tbsp honey, cracked black pepper, and salt.
  4. Screw the lid on tight and shake vigorously for 30 seconds until the dressing is thick and emulsified.
  5. In a large glass bowl, combine the spinach and arugula mix, pomegranate seeds, apple matchsticks, and drained red onion.
  6. Toss the salad with the dressing and top with the cooled glazed walnuts immediately before serving.