Pomegranate Hazelnut Vinaigrette and Autumn Salad

For the vinaigrette:
Mix the pomegranate molasses and vinegar in a small bowl. Next add the roasted hazelnut oil. Mix together. Add the salt and sugar. Taste and add more sugar if you’d like. Set aside. The vinaigrette will be a bit tart, which complements the sweetness of the apples.

For the salad:
Chop the lettuce. Slice the onions and apples. Chop the nuts.
Arrange salad on plates and top with the cheese.

I served mine with grilled chicken thighs, which was is a perfect complement to the salad.

Drizzle the vinaigrette on the salad and enjoy!

Makes two to three large dinner salads, or four to six small side salads.

Here are some of other alternate topping suggestions for an amazing autumn salad: spinach, pomegranate seeds, persimmons, dried cranberries, hazelnuts, walnuts, feta, pears, fresh figs, roasted and shelled pumpkin seeds.

It’s all the tastes of the season in one salad bowl!