Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fig and Pomegranate Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 333 mg
A light and refreshing salad is a great way to balance out heavier dishes on your holiday table, and this one feels like autumn in a bowl. The slight bitterness of the escarole and endive pair well with the sweetness of the figs, the tartness of the pomegranate and the crunch of nuts coated in warm spices.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 333 mg
Ingredients
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Directions
- Put the shallot in a salad bowl and add the vinegar. Set aside to pickle while you make the spiced walnuts.
- Heat a small skillet over medium-low heat. Add the walnuts and cook, tossing frequently, until toasted, 3 to 4 minutes. Add the butter; once it melts, toss to coat the walnuts. Sprinkle with the coriander, pumpkin pie spice and cayenne and toss to coat. Add the honey and toss once more to coat, then remove from the heat. Season with salt and set aside to cool.
- Whisk the mustard into the vinegar-shallot mixture. Season with 1/2 teaspoon salt and a few grinds of black pepper. Whisk in the olive oil to make a smooth dressing. Add the escarole and endive and toss; season with salt and black pepper. Top with the figs, pomegranate seeds and spiced walnuts and toss again.
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