Pin This My apartment was freezing that January, and I had just returned from the market with three pomegranates and absolutely no plan. I'd never actually bought one before, let alone figured out how to extract those jewels without staining my entire kitchen. After watching approximately seventeen tutorial videos and covering my white countertops with towels, I ended up with this bowl of ruby red seeds mixed with whatever else I had in the crisper drawer. It was the kind of accidental discovery that keeps you cooking.
I brought this to a friends holiday open house last winter, mostly because I was running late and needed something that required zero oven time. Her mother asked for the recipe three separate times throughout the evening, and I watched at least four people hover around the bowl, unconsciously grazing while they talked. Theres something about pomegranates that makes people pause, maybe because we only see them for a few months each year.
Ingredients
- 1 large pomegranate, seeds only: The star of the show, worth every second of the messy extraction process
- 1 large orange, peeled and segmented: Provides brightness and juice that ties all the fruits together
- 1 crisp apple, cored and diced: I like Honeycrisp for their snap and sweet tart balance
- 1 ripe pear, cored and diced: Bosc or Anjou work beautifully here, adding buttery sweetness
- 1/2 cup walnuts, roughly chopped: Their earthiness grounds all that bright fruit sweetness
- 2 tbsp pumpkin seeds: Add a subtle nutty flavor and satisfying crunch
- 2 tbsp sunflower seeds: These delicate seeds provide texture without overwhelming the fruit
- 2 tbsp extra-virgin olive oil: Creates a silky base for the dressing and helps your body absorb all those nutrients
- 1 tbsp freshly squeezed lemon juice: Cuts through the sweetness and prevents fruits from browning
- 1 tsp honey or maple syrup: Just enough to harmonize the tart elements without making it dessert like
- 1/4 tsp ground cinnamon: The secret ingredient that makes everything taste like winter comfort
- Pinch of sea salt: Essential for popping all the flavors forward, trust me on this one
- 2 tbsp fresh mint leaves, chopped: Optional but worth it for that fragrant finish that wakes up your palate
Instructions
- Prep your jewels:
- Cut the pomegranate in half, hold each half cut side down in your palm over a bowl, and whack the back with a wooden spoon until all the seeds fall out. Its oddly satisfying, like a kitchen percussion session.
- Build the foundation:
- In a large salad bowl, combine the pomegranate seeds, orange segments, diced apple, and diced pear. The colors alone will make you feel accomplished.
- Add the crunch:
- Add the chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl. You want that satisfying sound when you toss everything together.
- Whisk the magic:
- In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt until it looks silky and emulsified.
- Bring it together:
- Drizzle the dressing over the fruit and nut mixture, then gently toss with your hands or two spoons. You want everything coated but not bruised.
- Finish with flair:
- Sprinkle with fresh mint leaves right before serving. They're like little confetti pieces that make the whole dish feel celebratory.
Pin This This has become my go to contribution for winter gatherings, mostly because it travels well and somehow looks even more beautiful after a short car ride. My sister texts me every December asking when I'm making it again, and honestly, I get excited about pomegranate season now too.
Making It Your Own
I've swapped pears for persimmons when they're at the market, and once used kiwi instead of apples for a completely different vibe. The formula stays the same: sweet fruit, crunchy elements, bright dressing, something fresh.
The Pomegranate Learning Curve
My first attempt ended with red splatters on my ceiling fan because I tried the underwater method without proper research. Now I just accept the mess, wear an apron I don't care about, and enjoy the process.
Perfect Pairings
This works beautifully alongside a grain bowl or as part of a brunch spread. The bright, acidic fruit cuts through rich foods in the most satisfying way.
- Pair with a dry Riesling or sparkling water with a citrus wedge
- It holds up well for about two hours dressed, so make it ahead for stress free entertaining
- The mint is optional but it really does make the flavors sing, so try not to skip it
Pin This Winter produce can feel limited, but this bowl proves there's so much beauty in the season. I hope it brings some bright color to your table too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the dressing and chop the fruits up to 2 hours before serving. Keep everything refrigerated separately and toss together just before serving to maintain the crisp texture of the nuts and fresh ingredients.
- → What fruits work well as substitutions?
Persimmons, kiwi, or grapes make excellent additions or substitutions. You can also add sliced strawberries or dried cranberries for extra sweetness. The key is maintaining a balance between sweet and tart flavors.
- → How do I easily remove pomegranate seeds?
Cut the pomegranate in half, hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon. The seeds will fall out naturally. Alternatively, cut into quarters and submerge in water while pulling apart the membranes.
- → Can I make this salad nut-free?
For a nut-free version, replace walnuts with pumpkin seeds, sunflower seeds, or toasted coconut flakes. You can also add crushed pretzels or roasted chickpeas for a similar crunch factor without the nuts.
- → How long will leftovers keep?
This salad is best enjoyed within 2 hours of preparation. The nuts and seeds may become soggy over time. If you must store it, keep the dressing and nuts separate, then combine just before serving.