Go Back Email Link
–+ servings

A Sensational Kiwi Salad

Meg van der Kruik
Juicy kiwi slices, crunchy spicy-toasted walnuts, and vibrant pomegranate arils are layered over crisp mixed greens, with sweet dried apricots adding the perfect touch to this gorgeous salad. Toss it all with a zesty citrus vinaigrette for a bright and delicious dish that’s sure to stand out on the holiday table!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 271 kcal

Ingredients
 
 

For the citrus vinaigrette:

  • 4 TBSP lemon juice freshly squeezed
  • 1 TBSP orange juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tsp shallot minced
  • 1 tsp dijon mustard
  • 1 tsp honey
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ⅛ tsp black pepper

For the spicy-toasted walnuts:

  • 1 ½ cup walnuts
  • 1 TBSP honey
  • 1 ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp cayenne

For the salad:

  • 10 ounces mixed greens
  • 3 kiwis peeled and sliced into thin discs
  • 1 ½ cup spice-toasted walnuts
  • ½ cup pomegranate arils
  • ½ cup dried apricots sliced thin
  • citrus vinaigrette to taste

Instructions
 

To make the citrus vinaigrette:

  • In a small mixing bowl, combine the freshly squeezed lemon juice, orange juice, and lemon zest.
  • Stir in the minced shallot, Dijon mustard, and honey. Mix well until the ingredients are fully incorporated.
  • Slowly drizzle in the extra virgin olive oil while continuously whisking. This will help the oil emulsify and create a smooth vinaigrette.
  • Add the salt and black pepper, adjusting to taste. Whisk again to ensure everything is well combined.
  • Taste the vinaigrette and adjust seasoning or sweetness if needed, adding a little more honey for sweetness or mustard for tang, if desired.

To make the spicy-toasted walnuts:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium sauté pan or pot over medium heat, combine the honey, salt, black pepper, and cayenne. Stir until the honey is fully incorporated with the spices.
  • Add the walnuts to the pan and stir well to evenly coat them with the spiced honey mixture. Continue stirring for about 1-2 minutes to ensure the walnuts are thoroughly coated.
  • Transfer the coated walnuts to the lined baking sheet, spreading them out evenly in a single layer. Place the baking sheet in the oven and toast for about 6 minutes, or until the walnuts are golden brown and fragrant. Be careful not to let them burn.
  • Remove the walnuts from the oven and allow them to cool completely.

To make the salad:

  • Place the mixed greens in a large serving bowl.
  • Evenly layer the kiwi slices, spicy-toasted walnuts, pomegranate arils, and sliced dried apricots over the mixed greens.
  • Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine the ingredients. Serve immediately.

Notes

Store the vinaigrette refrigerated in an airtight container for up to 5 days. Store spicy-toasted walnuts in an airtight container for up to 5 days.

Nutrition

Calories: 271kcalCarbohydrates: 20gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gSodium: 601mgPotassium: 362mgFiber: 4gSugar: 13gVitamin A: 748IUVitamin C: 39mgCalcium: 46mgIron: 1mg
Keyword holiday salad, kiwi, kiwi recipes, kiwi salad
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!