Pomegranate Avocado Salad is a super festive salad that can be served for any holiday feast!
Course Salad
Cuisine American
Keyword avocado, bacon, Christmas, donuts, Holiday, Side Dish, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Assembly Time 10 minutesminutes
Servings 8servings
Calories 325kcal
Author Amy Williams mynameissnickerdoodle.com
Cost $12
Ingredients
FOR SALAD
16ozSpring Mix Lettuce
2CupsPomegranate Arils
1 1/2CupsDry Roasted Pistachios
1 1/2CupsWendleydale Cheese Crumbled
2Large Hass Avocados
4SlicesThick Cut Bacon
FOR DRESSING
1/2CupExtra Virgin Olive Oil
1/3CupPomegranate Juice
2TBSPBalsamic Vinegar
1TBSPSpicy Brown Mustard
1TBSPHoney
1/4tspKosher Salt
1/4tspPepper, Freshly Cracked
Instructions
FOR SALAD
On a large platter or in a large bowl fill with spring mix lettuce.
Sprinkle pomegranate arils and pistachios
Add crumbled Wensleydale cheese over the top.
In a large skillet cook bacon over medium high heat until cooked through and crispy.
Drain bacon on paper towels and cool.
Crumble bacon into bite size bits and sprinkle over salad.
Cut each avocado in half and remove the pits.
With a knife cube each half of the avocados then scoop out of the skin with spoon.
Dot the top of the salad with the cubed avocados.
Dress with my Pomegranate Salad Dressing.
If you are serving this salad in a bowl, give it a light toss.
FOR DRESSING
In a blender combine all the ingredients and blend on high for 1 minute. Mixture will start to get creamy.
If you don’t have a blender you can combine all the ingredients in a quart size mason jar. Place the lid tightly on top and vigorously shake for 2 minutes or until dressing is creamy.
Store in the refrigerator for up to 1 week in an airtight container.