Pomegranate Hazelnut Bacon Salad with Maple Dressing

Salad is always a good side dish, but sometimes it just looks plain. This one has tons of color and is easy to make, so it is a great one to serve when you have guests to impress.

A Turkeyless Thanksgiving Recipes:

Appetizer: Goat Cheese & Herb Stuffed Mushrooms

Drink: Wicked Autumn Sangria

This recipe idea is from Lauren's Latest.

Ingredients:

-4 cups Mixed Greens
-4 slices Vegan Bacon
-1/2 cup Hazelnuts
-1 whole Pomegranate - cut, soak in water, and get seeds out

Dressing
-1 Tbsp Olive oil
-2 Tbsp Maple Syrup
-2 Tbsp Balsamic Vinegar
-Salt And Pepper

Toast the hazelnuts and cook the vegan bacon until crispy. Top the mixed greens with the hazelnuts, crumbled bacon, pomegranates, and dressing.

For the dressing, simply combine all the dressing ingredients in a small bowl.

The pomegranates on this salad were really really good. Not only did they have a good color, but the juiciness was a perfect match for this salad. The dressing we were a little unsure about, it wasn't bad, but not the best dressing I have ever had, I might try a new dressing next time.