Pomegranate and Walnut Salad (Printable)

Vibrant winter salad with pomegranate seeds, walnuts, and fresh fruits in a light 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 & Seeds

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

→ Dressing

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

→ Garnish

13 - 2 tbsp fresh mint leaves, chopped

# Directions:

01 - Combine pomegranate seeds, orange segments, diced apple, and diced pear in a large salad bowl.
02 - Add chopped walnuts, pumpkin seeds, and sunflower seeds to the fruit mixture.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt in a small bowl until well combined.
04 - Drizzle dressing over fruit and nut mixture. Gently toss to coat all ingredients evenly.
05 - Sprinkle with fresh mint leaves if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert tips:

01 -
  • The contrast between juicy winter fruits and crunchy nuts makes every bite exciting
  • Its become my go-to for holiday gatherings because it looks stunning and requires zero cooking
02 -
  • Toast the walnuts and seeds in a dry skillet over medium heat for 3-4 minutes, shaking constantly, until fragrant but watch them like a hawk as they go from perfect to burned instantly
  • The salad needs to be eaten within a few hours of dressing, or the mint will wilt and the nuts will lose their prime crunch
03 -
  • Remove pomegranate seeds underwater in a bowl to prevent the juice from staining your clothes and kitchen surfaces
  • Let the dressed salad sit for exactly 15 minutes before serving, as this gives the cinnamon time to bloom and meld with the fruit juices
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