Pomegranate and Walnut Salad (Print View)

A refreshing winter blend of pomegranate seeds, walnuts, and fresh fruits with citrus dressing.

# Components:

→ 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 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like indulgence but feels nourishing, so you can eat it guilt-free and actually mean it.
  • The whole thing comes together in fifteen minutes, which means you can make something beautiful without stress.
  • Those pomegranate seeds give you this satisfying burst that makes every bite feel special.
02 -
  • If you make this ahead, don't dress it more than a couple hours early or the acid will start softening everything in a sad way—add the dressing no more than an hour before serving.
  • Toasting the walnuts and seeds first (just five minutes in a dry pan) changes everything by bringing out flavors you didn't know were hiding there.
03 -
  • To remove pomegranate seeds without the juice splattering everywhere, cut the fruit in half and hold it cut-side down over a bowl while you gently tap the back with a spoon—the seeds fall out easily and the pith stays behind.
  • If you're making this more than an hour ahead, keep the dressing separate and dress it right before serving, but let the fruit sit uncovered so it stays crisp and doesn't get soggy.
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