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persimmon and pomegranate salad with maple vinaigrette and candied walnuts

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wholefully.com
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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool.

Step 2

To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth.

Step 3

To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.

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