Pomegranate and Walnut Salad (Printable Version)

Vibrant winter salad with pomegranate, walnuts, and fresh fruits tossed in citrus dressing.

# What You Need:

→ Fruits

01 - 1 large pomegranate, seeds only
02 - 1 large orange, peeled and segmented
03 - 1 crisp apple, cored and diced
04 - 1 ripe pear, cored and diced

→ Nuts and Seeds

05 - 1/2 cup walnuts, roughly chopped
06 - 2 tablespoons pumpkin seeds
07 - 2 tablespoons sunflower seeds

→ Dressing

08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon honey or maple syrup
11 - 1/4 teaspoon ground cinnamon
12 - Pinch of sea salt

→ Garnish

13 - 2 tablespoons fresh mint leaves, chopped

# Steps:

01 - Combine pomegranate seeds, orange segments, diced apple, and diced pear in a large salad bowl.
02 - Incorporate chopped walnuts, pumpkin seeds, and sunflower seeds into the fruit mixture.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt in a small bowl until fully emulsified.
04 - Drizzle the dressing over the fruit and nut mixture, then gently toss to ensure even coating of all ingredients.
05 - Top with fresh mint leaves if desired and serve immediately or refrigerate for up to 2 hours to enhance flavor development.

# Expert Advice:

01 -
  • Those pomegranate seeds burst with juice in a way that makes every bite feel like a small celebration.
  • It's naturally gluten-free and vegetarian, so there's no awkward substitutions or apologies needed when friends with dietary preferences show up.
  • The whole thing comes together in 15 minutes, which means you can make something this beautiful even on a Tuesday night.
02 -
  • Don't dress the salad too far ahead unless you want soft walnuts and soggy fruit—the dressing waits fine on its own, and you can toss everything together right before eating.
  • The pomegranate is the whole point, so if you can't find a good one, this salad loses something essential and it's better to wait until you can find a really nice one.
03 -
  • Roll your pomegranate on the counter before cutting it—this breaks down the membrane inside and makes the seeds release more easily when you score and soak it.
  • Keep the dressing separate until the last minute and you'll have a salad with actual texture instead of something that tastes like wet lettuce.
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