Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing

I don’t know about you but I’m still full from yesterday! I busted my knee during a run on Wednesday, so I wasn’t able to participate in my Turkey Trot yesterday…totally threw me off! And, of course I still ate like a champ and now I’ve got the blahs and the blechs!

So to cure yours and my Thanksgiving food hangovers, here’s a tasty and light salad that you can whip up in a flash that’s perfect for lunch, dinner or holiday parties. {Can you believe Christmas is a month away? YIKES.}

For this salad, I used that Organic pre-washed lettuce, pomegranate arils, bacon and toasted hazelnuts. That’s it! The dressing is super simple too: bacon grease {from all that bacon you just cooked}, maple syrup, balsamic vinegar, salt and pepper. Easy as pie. {Did anyone else shudder at the thought of another slice of pie?}

You just throw everything into a bowl and toss. I didn’t take step by step photos because I thought that would be sort of pointless. THAT’S how easy this salad is.

Anyways friends, enjoy your weekend! See you on Monday with another healthy recipe…I think.

Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing
yield: 6 servings
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Ingredients:
FOR THE SALAD:
8 cups Mixed Greens
12 slices Bacon, cooked and crumbled
¾ cups Chopped, Toasted Hazelnuts
1 whole Pomegranate, Peeled And Arils Removed
FOR THE DRESSING:
3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste

Directions:
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.